Hours
Donate Now
Order Online
Menu

Beautiful Rainbow 🌈 Red Curry Butternut Squash with Paneer and Forbidden Rice

  1. 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.
  2. 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.
  3. 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. 
  4. Add 3 ta b lessons of red curry paste and 1 tablespoon of yellow curry powder.
  5. Add 1 cup of coconut milk and 1 cup of vegetable broth. Bring to a boil.
  6. Add 4 cups of fresh spinach
  7. Cook until squash is fork tender.
  8. Add 1 tablespoon salt.
  9. Spoon butternut squash over forbidden rice with paneer. Garnish with cilantro, peanuts, and a squeeze of lime juice.