Misha Gravenor Photography
Recipe information
Yield
6 Servings
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 árbol
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
Need to make a substitution?
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.
Step 2
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. Sauté until 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.
Nutrition Per Serving
One serving contains the following: (Analysis includes 1/2 cup basmati rice per serving.) Calories (kcal) 513.8 %Calories from Fat 42.3 Fat (g) 24.2 Saturated Fat (g) 11.6 Cholesterol (mg) 0 Carbohydrates (g) 71.5 Dietary Fiber (g) 3.7 Total Sugars (g) 30.3t Net Carbs (g) 68.5 Protein (g) 7.6