Creamy Pumpkin And Cashew Curry

• 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 arbol***
• 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

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. Saute 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. **
4. ***
5. ****

vegetable oil, sugar, black mustard seeds, curry, red onions, garlic, ginger, uerbol, cashews, ground turmeric, ground cumin, coconut milk, coconut cream, cilantro plus additional, lime juice, basmati rice

Taken from www.epicurious.com/recipes/food/views/creamy-pumpkin-and-cashew-curry-355211 (may not work)