Pumpkin, Pea and Paneer Curry

Kids have been known to eat this curry as it isn\’t too spicy (of course, without chilli).

• 300g frozen peas
• 1 kg pumpkin, skinned and cubed
• 2 onions, diced
• 3 cloves garlic
• 1 cup (about 250ml) of coconut milk
• 2 cups stock (1 stock cube)
• 200g paneer, cubed
• 2 tsp ground turmeric
• 2 tsp cumin seeds
• 2 tsp mustard seeds
• 2 tsp fish sauce
• optional: 2 tsp chilli powder
• fresh coriander leaves to garnish

Method:

1. Fry the onion and garlic, then add the spices.
2. Add the stock and coconut.
3. Add the peas and bring to the boil, then simmer for 5 minutes.
4. Add the pumpkin and simmer further, until the pumpkin gets soft (but not mushy).
5. Add paneer and stir through.
6. Serve over fluffy rice with fresh coriander.