Ingredients
225g Paneer cut into cubes
600g butternut squash, cut into 2cm cubes
250g chestnut mushrooms
1 x 400g tin of chickpeas, drained
2 tablespoons olive oil
1 tablespoon yogurt
2 ½ cm ginger, peeled and grated
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
1 teaspoon chilli flakes
1 teaspoon sea salt flakes
SALSA
125g pomegranate seeds
1 mango, peeled and cut into small chunks
1 teaspoon brown sugar
10g fresh coriander or mint
1 teaspoon freshly ground black pepper
½ lime, zest and juice
TO SERVE Naan bread and natural yogurt Preheat the oven to 180°C fan/200°C/gas
Instructions
Preheat the oven to 180fan/gas mark 6.
Tip the paneer, squash, mushrooms, (halved if large) chickpeas, olive oil, yogurt, grated ginger, spices and salt into one really large roasting tin (you want everything to fit in roughly one layer) and mix well. It’s OK if the paneer sits on top of the other veg. Transfer the tin to the oven and roast for 35–40 minutes, until the squash is cooked through, and the paneer is golden brown. Meanwhile, mix together the pomegranate seeds, mango, brown sugar, coriander or mint, pepper and lime zest and juice. Serve the roasted paneer and vegetables piled into naan breads, with the salsa and yogurt alongside.