It’s so good to have a big bowl of spicy and warm comfort food on a cold winter day. Vegetarian and vegan curries can satisfy the pickiest meat eaters as well. The spices do the trick. If you can’t get vegan paneer, you can substitute it for other vegan cheese, as long as it’s soft enough.  (Of course, you can substitute the vegan paneer for traditional paneer if you want to. Vegan paneer is now available in a lot of shops though, online or in health shops.) We love it, it’s one of our standard midweek meals. It’s also quite easy and quick to prepare. This Vegan Paneer And Butternut Squash Curry takes no more than 40 minutes from scratch.

Tips When Making Vegan Paneer And Butternut Squash Curry

Add extra chickpeas, spinach, or green peas to make it a bit different every time you prepare it. Any vegetable that need to be used up can be good from the fridge and you can also try different ones every time.

But I really love the simple, uncomplicated, just a single veg curry from time to time. This is THAT meal.

Is Butternut Squash Good for You?

For vitamins and nutrients, one serving of butternut squash is packed with:

• More than 100% of your daily requirement of vitamin A
• Nearly 40% of your daily requirement of vitamin C
• About 15% of your daily requirement of magnesium
• About 12% of your daily requirement of potassium
• About 7% of your daily requirement of calcium

Is Butternut Squash Low FODMAP?

Yes. butternut squash is surprisingly a low FODMAP food, as long as it’s a small portion – pretty much like in this curry: up to 45g.

So it’s a pretty impressive vegetable – perfect to top up your vitamin levels in autumn/winter.

Vegan Paneer And Butternut Squash Curry

Ingredients:

• 225 or 250g package vegan paneer
• 500g butternut squash, chopped into small cubes
• 1 yellow onion, chopped finely
• 2 garlic cloves, minced
• handful of fresh coriander, chopped roughly
• 2x 200g chopped tomato tins
• 1 tsp of fresh ginger, minced
• 1.5 tsp of medium curry powder
• 1 tsp of Garam Masala
• 1 tsp of turmeric
• 1 tsp of paprika
• 1/2 tsp of lazy chilli
• 2 tbsp olive oil
• pinch of salt and freshly ground pepper

Method:

First, cube the cheese and in a small frying pan, on a little olive oil, fry them for 10 minutes. I like them when they only start going golden brown and become crunchy on the outside but they still remain soft inside. Set them aside.

Then, add the onions to a large skillet (I sometimes just use my wok) and fry them for 5 minutes on the remaining oil. Add all the spices, and simmer for another 2-3 minutes until they become fragrant. Add the butternut squash cubes (and any other vegetables you’d like to use). Another 10 minutes simmering. Finally, add the tinned tomatoes,  salt and pepper and the coriander. Cook it for 10-15 minutes, softening the butternut squash. When it’s ready, add the paneer, gently mixing, so you won’t crush them.  Serve it with plain or jasmine rice.

If you liked this recipe, you might like other vegan recipes from me:

Vegan Pumpkin Soup (Without Coconut Milk)

30 Minutes Vegan Mexican Beans (Taco and Tortilla Filler) Recipe

Butternut Squash, Tenderstem Broccoli and Pearl Barley Salad Recipe (Vegan)

Vegan Buffalo Cauliflower Bites With Buffalo and Ranch Sauce Recipe