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.

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