Luxurious and vegetarian.
Recipe information
Yield
Makes 6 servings
Ingredients
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 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.
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.
