Bean and Pumpkin Curry
Cook Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Description:
Indulge in the delightful flavors of this Bean and Pumpkin Curry, where the richness of peanut butter complements the tender pumpkin and crisp green beans. Quick to prepare and even quicker to cook, this recipe offers a homemade alternative to takeout that’s bursting with Asian-inspired goodness. Whether you opt for fresh or frozen beans, ensure they’re thawed and drained for the perfect texture. Embrace your creativity as this versatile curry base welcomes various vegetables, inviting you to personalize each batch to your taste buds’ delight.
Recipe Category: Curries
Keywords: Lunch/Snacks, Beans, Vegetable, Asian, Vegan, < 30 Mins, Stove Top, Easy, Inexpensive
Nutritional Information (per serving):
- Calories: 340.3
- Fat Content: 26.1g
- Saturated Fat Content: 20.2g
- Cholesterol Content: 0g
- Sodium Content: 56.8mg
- Carbohydrate Content: 26.6g
- Fiber Content: 3.8g
- Sugar Content: 12g
- Protein Content: 7.9g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 300g | Pumpkin |
| 20g | Fresh green beans |
| 200ml | Coconut milk |
| 1 | Thai red curry paste |
| 1/2 | Bamboo shoot |
| 1 | Lemongrass root |
| 1 | Peanut butter |
| 1 | Sugar |
| 10-12 | Basil leaves |
Instructions:
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Prepare Pumpkin: Steam or boil the pumpkin until tender. Once cooked, set aside.
-
Blanch Green Beans: In a pot of boiling water, blanch the green beans until they turn bright green. Quickly transfer them to a bowl of cold water to stop the cooking process. Then, cut each bean into three pieces and set aside.
-
Heat Wok: Place a wok over medium heat and add 2 tablespoons of thick coconut milk scooped from the top of the can. Allow it to heat through.
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Add Curry Paste: Once the coconut milk is heated, add the Thai red curry paste to the wok. Fry the paste, stirring constantly, until its aroma fills the air.
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Incorporate Vegetables: Add the cooked pumpkin pieces, blanched green beans, bamboo shoots, lemongrass, and the remaining coconut milk to the wok. Allow the mixture to simmer for about 5 minutes, allowing the flavors to meld together.
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Introduce Peanut Butter and Sugar: Stir in the peanut butter and sugar until the sugar is fully dissolved, enriching the curry with a creamy sweetness.
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Garnish and Serve: Finish off the curry by adding the fragrant basil leaves, stirring them gently into the mixture. Serve the curry hot alongside jasmine rice for a comforting meal bursting with vibrant flavors.
Enjoy the hearty warmth and rich depth of flavors in every spoonful of this Bean and Pumpkin Curry, perfect for satisfying cravings and nourishing your body with wholesome ingredients. Dive into a bowlful of Asian-inspired goodness that’s sure to become a staple in your culinary repertoire, offering a deliciously convenient alternative to dining out.
