Andrea Nordby is neither an NFL quarterback nor a vegetarian, but the head chef of the Needham-based Purple Carrot is helping a lot of people eat like both thanks to the TB12 Performance Meals. Launched this spring, the meal kit from Purple Carrot designs its plant-based dishes after Tom Brady’s nutritional guidelines, meaning they’re high in protein, gluten-free and use limited soy and refined sugars. Nordby, who previously worked as the South End Buttery’s culinary director, devises the meals about 10-12 weeks in advance before sending all the recipes to the TB12 team for approval.

“The TB12 Performance Meals have been wildly successful thus far,” she says, citing large growth for Purple Carrot, which sells three two-serving meals for $78 a week. Currently planning the fall meals, we asked her to take a break from sorting through squashes, parsnips and pears to give us an exclusive game day recipe that Patriots fans could enjoy while staying true to Brady’s guidelines.

Pumpkin Curry with Sprouted Mung Beans & Brown Basmati Rice (Serves 2)

    3/4 cup brown basmati rice
  • Salt to taste
  • 8 ounces fresh pumpkin, cubed
  • 3/4 cup sprouted mung beans
  • 1 small yellow onion
  • 1 inch fresh ginger
  • 1 garlic clove
  • 1 tablespoon panang curry paste
  • 5 1/2 ounces coconut milk
  • 3 kaffir lime leaves
  • 1 tablespoon coconut sugar
  • 1/4 ounce fresh Thai basil
  • 1 tablespoon coconut oil


• Preheat the oven to 425 degrees.

• Add the rice, 1 1/4 cup of water and a pinch of salt to a small saucepan and bring to a boil. Reduce heat to low, cover and cook until all the water is absorbed and rice is tender, about 30 to 35 minutes.

• Add the pumpkin to a baking sheet and coat with 1 teaspoon of coconut oil. Sprinkle with salt and bake until tender, about 16 to 20 minutes.

• In another small saucepan, add the sprouted mung beans and a pinch of salt. Cover with an inch of water, bring to a boil and reduce heat to a simmer. Cook the mung beans until tender, about 15 to 20 minutes, and then drain. (The mung beans will not soak up all of the water.)

• Peel and chop the onion. Peel and mince the ginger and garlic. Place 2 teaspoons of coconut oil in a medium pot over medium-high heat. 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. Mix in the panang curry paste and cook, stirring continuously, for an additional minute. Add the coconut milk, 1/2 cup of water, kaffir lime leaves and coconut sugar. Reduce heat to low and gently simmer the curry until slightly thickened, about 5 to 8 minutes. Remove the kaffir lime leaves from the curry and season with salt. Stir in half of the cooked mung beans and all of the roasted pumpkin. Tear the Thai basil with your fingers and add to the mixture.

• Divide the brown basmati rice and remaining cooked mung beans between large bowls. Top with the pumpkin curry.

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