Carole Food.
Squash Paneer Curry
This is one of my all time favourite curries! The butternut squash gives the sauce a delicious sweetness and richness. If you want, the squash can be substituted with sweet potato. This dish can of course also be veganised, just swap the paneer for tofu (or beans would work well too!).
Jump to recipeThis is one of my all time favourite curries! The butternut squash gives the sauce a delicious sweetness and richness. If you want, the squash can be substituted with sweet potato. This dish can of course also be veganised, just swap the paneer for tofu (or beans would work well too!).
Why you’ll love this dish
- Seasonal - this is the perfect thing to make when butternut squash is in season.
- Nutritious - squash is really high in vitamin A and vitamin C so this is a great nutritious yet comforting dish!
What ingredients do you need for this dish (includes possible substitutions)?
Paneer: this dish would work equally well with tofu or beans if you want to veganise it. Or, if you’re a meat eater it would be great with some chicken!
Butternut squash: can be substituted with sweet potato if preferred!
Onion: brown, red or shallots would all work well here.
Garlic, ginger and spices: all essential to the recipe!
Coconut milk: you can use either coconut milk or double cream in this recipe.
What to serve this with?
This is great served with paratha or rice.
Instructions
Roast the squash
Preheat the oven to 220c/200c fan. Place the halved squash on a baking tray and put in the oven for about 30 minutes, or until the squash is tender. The time taken will really depend on how large your squash is though!
Brown the paneer
In a large non-stick frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the paneer and brown on all sides. This step is optional, so if you don’t want to fry it then you can just add the paneer along with the blended squash in the final step. After the paneer has browned, remove from the pan and set aside.
Cook the onion
Add the onion and cook until softened and sweet, about 5-8 minutes. Then add the garlic and ginger and cook for two minutes, stir regularly. Finally add the spices and cook for two minutes. Stir often.
Blend the squash
Once the squash is cooked, scoop the flesh out and place in a blender with the coconut milk until smooth. Add the paneer and squash into the frying pan and simmer until heated. Taste for seasoning and that’s it!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
Yes! Just place in an airtight contained then defrost in the fridge overnight or in the microwave.
If you’re looking for another butternut squash dish, be sure to try out these recipes:
Squash Paneer Curry
This is one of my all time favourite curries! The butternut squash gives the sauce a delicious sweetness and richness. If you want, the squash can be substituted with sweet potato. This dish can of course also be veganised, just swap the paneer for tofu (or beans would work well too!).
Ingredients
- 225g paneer, cut into 1 inch cubes
- 1/2 butternut squash (about 500g), halved lengthways and seeds removed
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 tsp grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp chilli powder
- 200ml coconut milk
- Oil, salt
Method
- Preheat the oven to 220c/200c fan.
- Place the squash on a baking tray and put in the oven for about 30 minutes, or until the squash is tender. The time taken will really depend on how large your squash is though!
- In a large non-stick frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the paneer and brown on all sides. This step is optional, so if you don’t want to fry it then you can just add the paneer along with the blended squash in the final step. After the paneer has browned, remove from the pan and set aside.
- Add the onion and cook until softened and sweet, about 5-8 minutes.
- Add the garlic and ginger and cook for two minutes. Stir regularly.
- Add the spices and cook for two minutes. Stir often.
- Once the squash is cooked, scoop the flesh out and place in a blender with the coconut milk until smooth.
- Add the paneer and squash into the frying pan and simmer until heated. Taste for seasoning and that’s it!
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Contact
See an issue or have a question? Send an email to contact.carolefood@gmail.com
