Creamy Pumpkin and Cashew Curry

Preparation

1. 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 mediumhigh. 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.

2. Step 3

   • Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, use brown mustard seeds.

   Step 4

   ** Also known as kari patta; available at Indian markets.

   Step 5

   *** Thin, red, hot three-inch-long chiles; available at some supermarkets and at specialty foods stores and Latin markets.

   Step 6

   **** Available at supermarkets and at Indian, Southeast Asian, and Latin markets.