Creamy Pumpkin and Cashew Curry

By cprzybyl

Ingredients

• 2 tablespoons vegetable oil, divided
• 4 1/2 cups 3/4-inch cubes peeled seeded sugar pumpkin or butternut squash (from about one 1 3/4-pound whole pumpkin)
• 1/2 teaspoon black mustard seeds*
• 8 curry leaves**
• 2 small red onions, cut into 1/3-inch wedges
• 2 garlic cloves, chopped
• 1 tablespoon finely grated peeled fresh ginger
• 3 dried chiles de �ol
• 3/4 cup unsalted roasted cashews
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 1/2 cups canned unsweetened coconut milk
• 1 cup coconut cream
• 1/2 cup coarsely chopped cilantro plus additional for garnish
• 1 tablespoon fresh lime juice
• Steamed basmati rice
• * Sold at specialty foods stores, Indian and Asian markets, and Adriana's Caravan.com. If unavailable, use brown mustard seeds.
• ** Also known as kari patta; available at Indian markets.

Preparation

Step 1

Heat 1 tablespoon oil in large skillet over medium heat. Add pumpkin and cook until golden, stirring occasionally, 8 to 10 minutes. Transfer to bowl.

Add 1 tablespoon oil to same skillet. Add mustard seeds and curry leaves; cook until seeds pop and leaves sizzle, 30 seconds. Add onions, garlic, and ginger. Saut�ntil onions are golden, 4 minutes. Add chiles, cashews, turmeric, and cumin; stir-fry 1 minute. Add coconut milk and coconut cream. Increase heat to medium-high. Boil until thickened, 2 minutes. Return pumpkin to pan; reduce heat to medium. Simmer until pumpkin is tender, 4 minutes. Stir in 1/2 cup cilantro and lime juice. Spoon over rice; garnish with additional cilantro.