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.
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.
Peel and chop the onion. Peel and mince the ginger and 1 clove garlic.
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.
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.
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.