Cashew, Coconut, and Pumpkin Curry

Ingredients

  • 1 ½ qts. peeled, 1 ½-in. chunks pumpkin or other orange-fleshed squash (from a 3-lb. squash)
  • About 1 tsp. kosher salt, divided
  • 3 tablespoons vegetable oil, divided
  • 1 onion, halved and cut into half-moons
  • 1 or 2 red or green serrano chiles, minced
  • 1 cinnamon stick (2 ½ in. long)
  • 20 fresh curry leaves* or 6 dried bay leaves
  • + 6 more ingredients
    • 1 teaspoon turmeric
    • 1 teaspoon cumin seeds
    • 1 can (14.5 oz.) coconut milk
    • 1 cup salted roasted cashews
    • 1 tablespoon lemon juice
    • Steamed basmati rice

1. Sprinkle pumpkin with 1/2 tsp. salt. Heat 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Brown half the pumpkin in oil, turning once, 6 to 8 minutes; reduce heat if pumpkin starts getting dark. Transfer to a bowl and repeat with 1 tbsp. oil and remaining pumpkin. 2. Heat re...

View full recipe at SpringPad

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