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