- Make the forbidden rice. Bring 2 cups of vegetable stock to a boil and add 1 ¾ cup forbidden rice. Reduce to simmer until tender but slightly al dente.
- Prepare the paneer. Cut 5 ounces of paneer into 1 inch squares. Sautee the paneer in 4 tablespoons of harass infused olive oil, 1 tablespoon of minced garlic and 2 tablespoons of minced ginger until golden brown.
- Peel and cube 1 large butternut squash. Sautee squash in 4 tablespoons of harissa infused olive oil, 1 tablespoon of minced garlic and 2 tablespoons of minced ginger. Sautee for about 4 minutes.
- Add 3 ta b lessons of red curry paste and 1 tablespoon of yellow curry powder.
- Add 1 cup of coconut milk and 1 cup of vegetable broth. Bring to a boil.
- Add 4 cups of fresh spinach
- Cook until squash is fork tender.
- Add 1 tablespoon salt.
- Spoon butternut squash over forbidden rice with paneer. Garnish with cilantro, peanuts, and a squeeze of lime juice.