Pumpkin Panang Curry with Spinach and Paneer
Print Recipe
A spicy, warm curry perfect for fall & winter. Service over rice, noodles, or with a bread for sipping.
Course Main Course
Keyword curry, paneer, spinach
Prep Time 10 minutes mins
Cook Time 20 minutes mins
- 2 tbsp olive oil
- 2 Thai chilis optional
- 2 cloves minced garlic
- 1 tbsp minced ginger
- 1 tbsp panang curry paste
- 1 cup pumpkin pureed
- 1 can coconut milk
- 16 oz spinach fresh or frozen
- 8 oz paneer
- 1 tsp fish sauce
Sauté chilis, ginger, and garlic in olive oil on medium heat.
After it all starts getting fragrant, add in curry paste and mix.
While spices are sautéing, cut paneer in desired shape. I like cubes.
Add pumpkin and mix into curry paste.
Once curry-pumpkin paste has slightly darkened in color, add in coconut milk. Turn heat to medium-low.
If coconut milk has separated, mix spices with coconut until re-combined. Make sure to scrape the can!
Add 1 tbsp fish sauce and mix.
When curry starts simmering, add spinach and paneer.
Mix and continue cooking until spinach has wilted and paneer is warmed through.
Enjoy over rice, with noodles, or with some bread for dipping!