Pumpkin Curry with Mung Beans and Basmati Rice

Pumpkin Curry

with Mung Beans and Basmati Rice

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dinner

Panang is a deep orange curry paste, and it gets its hue from dried chiles, lemongrass, and kaffir lime leaves. Add the fragrant spices of cumin, coriander, and cardamom and you’ll have an authentic-tasting yet quick curry. Mung beans add protein and a bite that compliments the tender roasted pumpkin.

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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
700
FAT
23g
CARBOHYDRATES
106g
PROTEIN
24g

MAIN INGREDIENTS

  1. ¾ cup brown basmati rice
  2. 8 oz pumpkin
  3. ¾ cup mung beans
  4. 1 onion
  5. Fresh ginger
  6. 1 clove garlic
  7. 1 tbsp panang curry paste
  8. 1 can coconut milk
  9. 3 kaffir lime leaves
  10. 1 tbsp coconut sugar
  11. Fresh Thai basil
  12. 1 tbsp vegetable oil*
  13. Salt*
  14. *Not included
Allergens: Coconut

TOOLS

  • 2 small saucepans
  • Baking sheet
  • Large pot

INSTRUCTIONS

1
Cook the rice
Preheat the oven to 425°F. Add brown basmati rice, 1¼ cup water, and a pinch of salt to a small saucepan and bring to a boil. Reduce heat to low and cook, covered, until all water is absorbed and rice is tender, about 30 to 35 minutes.
2
Roast the pumpkin
Add the pumpkin to a baking sheet and toss with 1 tsp vegetable oil. Sprinkle with salt and bake until tender, about 16 to 20 minutes. In another small saucepan, combine the mung beans and a pinch of salt. Cover with about an inch of water, bring to a boil, and reduce heat to low. Cook mung beans until tender, about 22 to 25 minutes, and then drain.
3
Prep the aromatics
Peel and chop the onion. Peel and mince the ginger and 1 clove garlic.
4
Begin the curry
Place a large pot over medium-high heat with 2 tsp vegetable oil. Add the chopped onion and cook until softened, about 3 to 5 minutes. Add the minced ginger and garlic and cook until fragrant, about 30 seconds. Stir in the panang curry paste and cook, stirring continuously, for 1 more minute.
5
Combine the flavors
Add the coconut milk, ½ cup water, kaffir lime leaves, and coconut sugar. Reduce heat to low and simmer curry until slightly thickened, about 5 to 8 minutes. Remove the kaffir lime leaves from the curry and season with salt. Stir in the roasted pumpkin and half of the cooked mung beans.
6
Serve
Hand tear the Thai basil leaves and add to the pumpkin curry. Divide the brown basmati rice and remaining cooked mung beans between large bowls. Top with the pumpkin curry.