Cashew, Coconut, and Pumpkin Curry

This is actually a very easy meal to make, but giving my current situation, I was a little worn out.  We both liked the meal very much and it would definitely serve 4.  We actually have leftovers and Jim had two huge helpings.  It was called a Vegan Curry in Sunset October issue. 

Ingredients:

1 ½ qt. 1 ½” chunks pumpkin, we used a pie pumpkin, 3#

1 t kosher salt divided

3 T vegetable oil, divided

1 onion, halved and cut into half-moons

1-2 red or green Serrano chilies, minced (I used the ones Matt gave me that I had dried)

1 cinnamon stick, 2 1/2”long

20 fresh curry leaves or 6 dried bay leaves (What are the chances of finding curry leaves in TN?)

1 t each of turmeric and cumin seeds

1 can (14.5 oz.) coconut milk

1 C lightly salted cashews

1 T lemon juice

Steamed basmati rice

Directions:

1.       Sprinkle pumpkin with ½ t salt.  Heat 1 T oil in a large nonstick frying pan over medium-high heat.  Brown half the pumpkin in oil, turning once, 6-8 minutes; reduce heat if pumpkin starts getting dark.  Transfer to a bowl and repeat with 1T oil and the remaining pumpkin.

2.        Heat remaining 1T oil meanwhile in another large frying pan over medium heat.  Cook onion, stirring occasionally, until deep golden, 12-15 minutes.   Transfer half to a bowl.

3.       Add chilies, cinnamon, bay leaves, to onion in pan.  Cook stirring often, until the spices are very fragrant.   Add turmeric, cumin and remaining ½ t salt and cook, stirring until all is very fragrant.   

4.       Return pumpkin to the pan and add coconut milk.  Bring to a boil over high heat, then cover, reduce heat, and simmer until pumpkin is tender, 5-10 minutes.

5.       Stir in cashews and lemon juice. 

6.       Top with reserved onions. 

I knew I would like this meal, but was really surprised when Jim actually liked it.  Last night was Halloween.  We had 7 trick-or-treaters, very disappointing.