2 tablespoons vegetable oil, divided
4 1/2 cups of pumpkin or butternut squash (cut into 3/4-inch cubes and has been peeled & seeded)
½ 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 red chilies
¾ cup unsalted roasted cashews
1 teaspoon ground turmeric
½ teaspoon ground cumin
1 ½ cups canned unsweetened coconut milk
1cup coconut cream
½ cup coarsely chopped cilantro plus additional for garnish
1 tablespoon fresh lime juice
Steamed basmati rice
Heat 1 tablespoon of 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 of oil to same skillet. Add mustard seeds and curry leaves; cook until seeds pop and leaves sizzle. 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 medium-high. 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.