Instructions

• Heat a Dutch oven or tall-sided skillet over medium heat. Add 1 tablespoon olive oil or coconut oil. Add 1 large (4 oz) shallot, minced, and sauté until fragrant and translucent, 4 to 5 minutes.
• Stir in 2 cloves garlic, minced, and 1" nub of ginger, minced. Cook, stirring, 1 to 2 minutes.
• Add 2 tablespoons curry powder, 2 cups shredded carrots (about 8 ounces), and 1/4 cup golden raisins. Stir to coat and cook for about 1 minute.
• Pour in 1 1/2 cups low-sodium vegetable broth and 1 cup canned full-fat coconut milk. Bring to a boil, then reduce heat to a simmer. Cover and cook until the carrots are tender, about 10 minutes.
• While the carrots cook, cut 4 ounces paneer cheese into 1/2" cubes. Heat 2 teaspoons olive oil or coconut oil in a small pan over medium-low heat. Add the paneer and fry until golden, turning once during cooking. Transfer to a plate and set aside.
• Remove the pot from the heat and let it cool for a few minutes to reduce splattering. Working in batches if necessary, transfer the carrot-curry mixture to a blender and carefully puree until smooth. Return the sauce to the pot.
• Add 1/2 pound (8 oz) shredded lacinato kale to the pot (in batches if needed). Cook over medium-low heat until the kale is wilted and tender, about 2 to 4 minutes.
• Taste and add salt as needed. Reheat gently if necessary so the sauce and kale are hot.
• Divide 2 cups cooked quinoa or rice between bowls. Spoon the kale curry over the grains, top with the fried paneer, and finish with cilantro and toasted coconut for serving.