serves 2-4
4 c. peeled, winter squash (I used butternut), cut into 1 inch cubes
6 oz. paneer, cut into 1/2 inch cubes
3 T. sunflower oil (or any other neutral oil), divided
1 T. coconut oil
1 small onion, diced
3 T. ginger, minced
2 large cloves garlic, minced
1/2 t. mustard seeds
1/2 t. cumin seed
1/2 t. turmeric
3/4 t. curry powder
1/2 t. sea salt, plus more to taste
1 15 oz. can coconut milk
Method:
6 oz. paneer, cut into 1/2 inch cubes
3 T. sunflower oil (or any other neutral oil), divided
1 T. coconut oil
1 small onion, diced
3 T. ginger, minced
2 large cloves garlic, minced
1/2 t. mustard seeds
1/2 t. cumin seed
1/2 t. turmeric
3/4 t. curry powder
1/2 t. sea salt, plus more to taste
1 15 oz. can coconut milk
Method:
Preheat the oven to 400 degrees. Place squash in a bowl and drizzle
with 1 1/2 T. of the sunflower oil. Sprinkle with sea salt and spread on
a sheetpan. Bake for 20 minutes or until fork tender.
Meanwhile, heat the remaining 1 1/2 T. sunflower oil in a skillet over medium heat. Add the paneer in a single layer and cook for a couple minutes on each side until very lightly browned. Transfer to a plate lined with paper towels to absorb any excess oil.
Using the same skillet, heat the coconut oil over medium heat. Add the cumin and mustard seeds and cook for a couple minutes, until the seeds start to sizzle. Add the onion and turmeric and cook until the onion is softened, about 3-4 minutes. Add the ginger and garlic and cook for a couple more minutes. If the mixture starts to stick, add a splash of water and give it a stir.
Add the coconut milk, sea salt and curry powder and cook until the coconut milk comes to a boil. Add the butternut squash, cover, reduce the heat and let simmer for five minutes. Stir in the paneer and cilantro and heat through for another minute or so.
Serve hot with rice.
Meanwhile, heat the remaining 1 1/2 T. sunflower oil in a skillet over medium heat. Add the paneer in a single layer and cook for a couple minutes on each side until very lightly browned. Transfer to a plate lined with paper towels to absorb any excess oil.
Using the same skillet, heat the coconut oil over medium heat. Add the cumin and mustard seeds and cook for a couple minutes, until the seeds start to sizzle. Add the onion and turmeric and cook until the onion is softened, about 3-4 minutes. Add the ginger and garlic and cook for a couple more minutes. If the mixture starts to stick, add a splash of water and give it a stir.
Add the coconut milk, sea salt and curry powder and cook until the coconut milk comes to a boil. Add the butternut squash, cover, reduce the heat and let simmer for five minutes. Stir in the paneer and cilantro and heat through for another minute or so.
Serve hot with rice.
