Creamy Pumpkin and Cashew Curry
- 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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- 3/4-inch cubes peeled seeded sugar pumpkin or butternut squash (4 1/2 cups)
- Cashews, unsalted roasted (3/4 cup)
- Chiles de arbol, dried (3)
- Cilantro plus (1/2 cup)
- Cumin, ground (1/2 teaspoon)
- Ginger, fresh (1 tablespoon)
- Red onions, small (2)
- Canned Goods
- Coconut cream (1 cup)
- Coconut milk, canned unsweetened (1 1/2 cups)
- Cooking & Baking
- Garlic cloves (2)
- Mustard seeds, black (1/2 teaspoon)
- Turmeric, ground (1 teaspoon)
- Vegetable oil (2 tablespoons)
- Pasta & Grains
- Basmati rice (1)
- Drinks
- Lime juice, fresh (1 tablespoon)
- Frozen
- Curry, leaves (8)
Preparation
Read recipe preparation on bonappetit.com
Social Stats
51.0Rating
1-100
1-100
23Tweets
47Facebook
Shares
Shares
1StumbleUpon
Views
Views
64PinterestPins
Recipe Stats
Published October 1, 2009 (3 years ago).
9 people saved this recipe.
