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


  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.

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