Creamy Pumpkin and Cashew Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Luxurious and vegetarian. 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 |
11/2 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 |
Directions:
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.
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.
3. * Sold at specialty foods stores, Indian and Asian markets, and . If unavailable, use brown mustard seeds.
4. ** Also known as kari patta; available at Indian markets.
5. *** Thin, red, hot three-inch-long chiles; available at some supermarkets and at specialty foods stores and Latin markets.
6. **** Available at supermarkets and at Indian, Southeast Asian, and Latin markets.
7. 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
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