Post sponsored by Frontier Co-op. See below for more details.
One pretty well known fact is that I’m not big on tofu- it’s a texture thing. I’ve tried to get over it for years and while there are some recipes I enjoy, it’s still not a favorite of mine. I’ve managed to adapt most of my favorite recipes that typically call for tofu. Mostly I’ve done this with chickpeas but in quite a few Indian-American restaurants and food trucks, paneer stands in. I love paneer. You can make it at home, it is easy to fry, and, if you’re buying it at the store, it’s a bit cheaper than halloumi.
This generic curry is fast with help from a creamy curry pumpkin sauce and the fried paneer. The sauce features Frontier Co-op curry powder blend that is an all-around good blend to have on hand. I use it across recipes and it always produces a wonderful dinner. One note, if you don’t already have grains made up, I recommend serving this with quinoa. It’s a quick recipe and using quinoa ensures you have dinner to the table in about 20 minutes.