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To get started, prep the paneer and garlic. Slice the paneer into roughly ¼” thick slices then peel and mince the garlic.
Heat a large skillet over medium-low heat. Add oil, enough to coat the bottom of the pan.
Add the slices of paneer and fry until crisp and golden, flipping once during cooking.
Remove from the pan, reduce the heat to low, and add the minced garlic to the pan. Cook for a minute or so, until the garlic is golden.
Add in the pumpkin puree, curry powder, and coconut milk. Let simmer for 6 to 8 minutes.
If the sauce becomes too thick, add a bit of vegetable broth as needed. Once the sauce is done, taste and add salt if needed.
Turn off the heat and add the fried paneer into the sauce, stirring/flipping to coat the paneer in the sauce.
Divide the grains into two bowls and top with the slices of paneer and curry sauce. Serve with cilantro and a wedge of lemon.