Pumpkin, cashew coconut curry
Author: Jen
Recipe from Sunset Magazine: http://www.myrecipes.com/recipe/cashew-coconut-pumpkin-curry-50400000116275/
  1. Sprinkle pumpkin chunks with 1/2 tsp. salt. Heat 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Brown half the pumpkin in oil, turning once, 6 to 8 minutes; reduce heat if pumpkin starts getting dark. Transfer to a bowl and repeat with 1 tbsp. oil and remaining pumpkin.
  2. Either in another pan while pumpkin is cooking, or wait until pumpkin is finished, heat remaining 1 tbsp. oil over medium heat. Cook onion, stirring occasionally, until deep golden, 12 to 15 minutes. Transfer half to the nonstick frying pan and reserve other half in a bowl. (I forgot to reserve some. And I think it would have been KEY.)
  3. Add chilies, cinnamon, and curry leaves to onion in pan. Cook, stirring often, until curry leaves are very fragrant, about 2 minutes. Add turmeric, cumin, and remaining 1/2 tsp. salt and cook, stirring, until spices are fragrant, about 1 minute.
  4. Return pumpkin to frying pan (with onion) and add coconut milk. Bring to a boil over high heat, then cover, reduce heat, and simmer until pumpkin is tender, 5 to 10 minutes. Stir in cashews and lemon juice, and add more salt to taste.
  5. Top curry with reserved onion and serve with rice.
Recipe by Wine and a Spoon at http://wineandaspoon.com/pumpkin-curry/