Name: Creamy Pumpkin and Cashew Curry
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

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