CHOPPED KITCHEN

Roasted Squash Curry

with Crispy Mung Beans & Jasmine Rice

Food Image

Servings 8-10

In this recipe, veggie curry gets a unique lift from spaghetti squash—oven-roasted, then broken into pasta-like strands with a fork. Weʼre finishing our squash and bok choy in a sauce made with fresh aromatics and two well-balanced pantry ingredients: spicy yellow curry paste and cooling coconut milk. A garnish of dried mung beans brings it all together with exciting crunch.

Ingredients
  • 1/2 cup Jasmine Rice
  • 1 3/4 cups Light Coconut Milk
  • 1 Lime
  • 1 Yellow Onion
  • 1 bunch Mint
  • 2 Tbsps Dried Mung Beans
  • 1 1/2 Tbsps Yellow Curry Paste
  • 11-Inch Piece Ginger
  • 1 Tbsp Sugar
  • 1/2 lb Baby Bok Choy
    • Step Image

    1 Prepare & roast the squash:

    Step Image

    Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Place in a baking dish, cut side up. Drizzle with olive oil and season with salt and pepper; arrange cut side down. Fill the dish with 1/4 inch of water. Roast 32 to 35 minutes, or until the cut side of the squash is tender when pierced with a fork. Remove from the oven.

    Step Image

    2

    Step Image

    While the squash roasts, in a small saucepan, combine the rice, lime leaf, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Carefully remove and discard the lime leaf. Fluff the cooked rice with a fork. Cover and set aside in a warm place.

    Step Image

    3 Prepare the remaining ingredients:

    Step Image

    While the rice cooks, peel and thinly slice the onion. Peel and finely chop the ginger. Quarter the lime. Cut off and discard the root end of the bok choy; thinly slice crosswise. Pick the mint leaves off the stems; discard the stems.