INGREDIENTS​

• 1 small squash ( butternut or pumpkin), peeled and chopped

• 1/2 cauliflower cut into florets

• Handful of green beans

• 200g paneer, cut into cubes

• 1 small chilli, finely chopped

• 1 tbsp fresh ginger, finely chopped

• 1tbsp fresh garlic, finely minced

• 1 onion finely chopped

• 2 tbsp light olive oil (for curry)

• 2 tbsp light olive oil (for frying paneer)

• ½ tbsp cumin seeds

• ½ tbsp mustard seeds

• A few curry leaves

• ½ can full-fat coconut milk (opt for ones without emulsifiers or use a coconut block)

• 1 tbsp garam masala

• ½ tsp turmeric (for curry)

• ½ tsp turmeric (for frying paneer)

• Juice of 1 lemon

• Salt, to taste

 

METHOD

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• Fry the paneer:

• Toss paneer cubes in ½ tsp turmeric and a pinch of salt.

• Heat 2 tbsp olive oil in a pan over medium heat and fry the paneer until golden on all sides. Remove and set aside.

• Prepare the vegetables:

• Peel and chop the squash. Break cauliflower into florets.

• Sauté onion in olive oil until softened (add water if sticking) then add ginger and garlic plus your aromatics - chilli, ginger, cumin seeds, mustard seeds, and curry leaves. Sauté until the seeds pop and aromatics are fragrant.

• Cook the vegetables:

• Add squash and cauliflower. Stir for 2–3 minutes.

• Add about ½ cup water, cover, and cook for 12–15 minutes until vegetables are tender.

• Add coconut milk and spices:

• Stir in coconut milk, ½ tsp turmeric, garam masala, and salt. Simmer gently for 5 minutes. Add in the beans at this point as well.

• Finish the dish:

• Add the turmeric-fried paneer and lemon juice. Stir gently to combine.

• Enjoy with steamed rice, naan, or quinoa.

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