Paneer Pumpkin Curry

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Diwali is known as the season for entertaining. This recipe is one of my go-to’s as it’s perfect when feeding a crowd. I’m using delicious seasonal pumpkin, but you can switch it out for butternut squash.

YIELDS

45 Mins

Ingredients

200g paneer, roughly chopped
400g pumpkin, peeled and cut into slices
3 tablespoons mild curry paste
1 jar butter chicken sauce
50g baby spinach leaves
Juice of half a lime
1 tablespoon fresh cilantro, finely chopped
Pinch of chilli flakes (optional)
Naan bread and steamed rice, to serve

Directions

Preheat the oven to 200°C.
Rub the paneer and pumpkin with the Mild Curry Paste.
Lay on a baking sheet lined with parchment paper—roast in the oven for 25 minutes or until the pumpkin has softened.
In the meantime, pour the Butter Chicken Sauce into a saucepan. Gently heat for 15 minutes.
Stir through the spinach leaves, roasted paneer and roasted pumpkin.
Squeeze over the lime juice, sprinkle with fresh cilantro and chilli flakes (if you like) and serve with hot naan bread and steamed rice. Enjoy!