1 ½ qts. peeled, 1 ½ in chunks pumpkin or other orange flesh squash
about 1 tsp kosher salt
3 tbsp vegetable oil, divided
1 onion, halved and cut into half-moons
1 or 2 red or green serrano chilies, minced
1 cinnamon stick (2 ½ in. long)
20 fresh curry leaves or 6 dried bay leaves
1 tsp turmeric
1 tsp cumin seeds
1 can (14.5 oz) coconut milk
1 tbsp lemon juice
Steamed basmati rice
1. Sprinkle pumpkin with ½ tsp salt. Heat 1 tbsp oil in 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 to get dark. Transfer to a bowl and repeat with 1 tbsp oil and remaining pumpkin.
2. Meanwhile, heat remaining 1 tbsp oil in another large frying pan over medium heat. Cook onion, stirring occasionally until deep golden. 12 to 15 minutes. Transfer half to the nonstick frying pan and reserve other half in a bowl.
3. Add chilies, cinnamon, and curry leaves to onion in pan. Cook, stirring often until curry leaves are very fragrant, about 2 minutes. Add Turmeric, cumin and remaining ½ tsp salt and cook, stirring until spices are fragrant, about 1 minute.
4. Return pumpkin to nonstick frying pan (with onion) and add coconut milk. Bring to a boil over high heat, then cover, reduce heat, and simmer until pumpkin is tender, 5 to 10 minutes. Stir in Cashews and lemon juice, and add more salt to taste. Top curry with reserved onion and serve with rice.
Serves 4 | 50 minutes
