Ingredients for Bean And Pumpkin Curry
- 1 1/2 cups pumpkin
- 1 cup fresh green beans
- 1 (13.5-ounce) can coconut milk
- 2 tablespoons green curry paste
- 1 cup chopped bamboo shoots
- 2 stalks lemongrass
- 2 tbsp smooth peanut butter
- 1 tablespoon brown sugar
- 1/4 cup fresh basil
- 1 1/2 cups water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 2 tbsp coconut oil
- 2 cups cooked jasmine rice
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How to Make Bean And Pumpkin Curry
- Preheat oven to 400°F (200°C). Cut 1 medium pumpkin (about 1.5 lbs) into 1-inch cubes.
- Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
- 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.
- 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.
- 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.
- 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.
- Stir in the blanched beans and the reserved ½ cup coconut milk. Simmer for another 2 minutes to heat through.
- Garnish with 2 tbsp fresh sweet basil leaves before serving over 2 cups cooked jasmine rice.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
48g
Fat
100g
Carbs
8g
