Boil rice noodles according to instructions on the packet .

Once done drizzle oil over it and keep it aside covered until you prepare the curry sauce

Preheat oven at 240 degree ( 180 fan forced ) peel, and cut pumpkin into small pieces , place pumpkin cubes on the roasting tray, drizzle some olive oil and roast until pumpkin is tender, remove from the oven and set aside

Add olive oil in a heavy bottom pan over low medium heat, place paneer or tofu and cook from both sides until they turn golden brown and remove from the pan on a plate . You can even coat paneer or tofu in a mixture of ( olive oil , 1teaspoon dish delicious, tiny bit of salt , pepper, sesame seeds ) and cook from both sides until golden brown. This will give additional taste to bland paneer or tofu. make sure don’t add too much salt in the mixture you prepare

In the same pan, add remaining olive oil, add minced garlic, ginger sauté it for few seconds then add chunky onions , fry until softened, then add, edamame beans, corns and dish delicious blend and sauté for another minute  Pour coconut cream and 1 cup of water, add salt & pepper to taste , add lemon juice , Chinese cabbage leaves , mix well cook for 1-2 minutes . Then at the end add roasted pumpkin, paneer, mix well again, cover the lid and cook until sauce gets through cheese/ tofu and makes it soft and flavorful.

Season it with salt & pepper according to your taste before serving.

Garnish it with chopped almonds, coriander leaves and serve it with Rice noodles or rice