Bean And Pumpkin Curry Recipe

Ingredients for Bean And Pumpkin Curry

• 1 medium pumpkin (about 1.5 lbs), cut into 1-inch cubes
• Fresh Green Beans
• 1 (13.5-ounce) can full-fat coconut milk
• Thai Red Curry Paste
• Bamboo Shoot
• Lemon Grass Root
• 2 tbsp smooth peanut butter
• 1 tbsp brown sugar
• Basil Leaves

How to Make Bean And Pumpkin Curry

1. Preheat oven to 400°F (200°C). Cut 1 medium pumpkin (about 1.5 lbs) into 1-inch cubes.
2. Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
3. While pumpkin roasts, blanch 1 (15-ounce) can of beans (drained and rinsed) in boiling water for 2 minutes. Immediately transfer to an ice bath to stop cooking. Drain well.
4. Heat 2 tbsp coconut oil in a large wok or pan over medium heat. Add 2 tbsp green curry paste and sauté for 1 minute until fragrant.
5. Stir in 1 (13.5-ounce) can full-fat coconut milk (reserve ½ cup for later), 1 cup chopped bamboo shoots, 2 stalks lemongrass (finely chopped), and the roasted pumpkin. Bring to a simmer.
6. Simmer for 5 minutes, then stir in 2 tbsp smooth peanut butter, 1 tbsp brown sugar, and salt to taste. Stir until peanut butter and sugar are completely dissolved.
7. Stir in the blanched beans and the reserved ½ cup coconut milk. Simmer for another 2 minutes to heat through.
8. Garnish with 2 tbsp fresh sweet basil leaves before serving over 2 cups cooked jasmine rice.