Bean and Pumpkin Curry
1 1/3 cups pumpkin (or winter squash), sliced
20 green beans
1 cup coconut milk, divided
1 tablespoon Thai red curry paste
1/2 cup bamboo shoots, rinsed
1 lemon grass stalk, the hard outer layers removed, finely chopped
1 tablespoon peanut butter
1 tablespoon sugar
10 or 12 sweet basil leaves
1. Steam or boil pumpkin. Blanch beans in boiling water and refresh in cold water. Cut each bean into three pieces and set aside.
2. Heat wok, and add 2 tablespoons of the thick coconut milk scooped from the top of the can. Heat through, then add curry paste and fry, stirring constantly, until mixture smells fragrant.
3. Add pumpkin pieces, beans, bamboo shoots, lemon grass and remaining coconut milk, and simmer for 5 minutes.
4. Add peanut butter and vegan sugar. Stir through until sugar is dissolved; add sweet basil leaves and serve with jasmine rice.