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.
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.
* Sold at specialty foods stores, Indian and Asian markets, and . If unavailable, use brown mustard seeds.
** Also known as kari patta; available at Indian markets.
*** Thin, red, hot three-inch-long chiles; available at some supermarkets and at specialty foods stores and Latin markets.
**** Available at supermarkets and at Indian, Southeast Asian, and Latin markets.
Per serving: 513.8 kcal calories, 42.3 % calories from fat, 24.2 g fat, 11.6 g saturated fat 0 mg cholesterol, 71.5 g carbohydrates, 3.7 g dietary fiber, 30.3 g total sugars, 68.5 g net carbohydrates, 7.6 g protein (Analysis includes 1/2 cup basmati rice per serving.) Nutritional analysis provided by Bon Appétit