Pumpkin Curry with Creamy Cashew Curry and Steamed White Rice

A delightful vegetarian meal featuring a comforting pumpkin curry spiced with chili and turmeric, a rich and creamy cashew curry, all served alongside simple steamed basmati rice.

• Prep: 35 min
• Cook: 1 hr
• Total: 1 hr 35 min
• Servings: 6
• Cuisine: Sri Lankan
• Difficulty: Medium
• Cost: $3.24/serving

Dietary

• Vegetarian
• Dairy-Free
• Egg-Free
• Gluten-Free
• Pescatarian

Tags

• sauté
• steam
• rich
• comfort food
• savory
• healthy

Ingredients

• 1.5 pound pumpkin (peeled and cut into 1-inch cubes)
• 2 tablespoon coconut oil (divided)
• 1 red onion (medium, thinly sliced, divided)
• 4 clove garlic (minced, divided)
• 1 fresh ginger (1 inch, grated, divided)
• 9 curry leaves (divided)
• 1 teaspoon mustard seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon chili powder (or to taste)
• 27 fluid ounce full-fat coconut milk
• 4 cup water (for pumpkin curry and for cooking rice)
• 1.5 cup raw cashews (soaked in hot water for 30 minutes, then drained)
• 1.5 cup basmati rice (uncooked)
• 1.5 teaspoon salt (divided)

Instructions

1. For the Pumpkin Curry: In a large pot or Dutch oven, heat 1 tablespoon coconut oil over medium heat. Add half of the thinly sliced red onion, half of the minced garlic, half of the grated fresh ginger, and 4-5 curry leaves. Sauté until fragrant, about 3 minutes.
2. Stir in the mustard seeds, ground cumin, ground coriander, turmeric powder, and chili powder. Cook for 1 minute until aromatic.
3. Add the cubed pumpkin (or butternut squash) and 1 can full-fat coconut milk and 1 cup water. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 20-25 minutes, or until the pumpkin is tender but still holds its shape. Stir in 1/2 teaspoon salt. Keep warm.
4. For the Cashew Curry: While the pumpkin cooks, in a separate medium saucepan, heat 1 tablespoon coconut oil over medium heat. Add the remaining half of the red onion, remaining half of the minced garlic, remaining half of the grated fresh ginger, and remaining 4-5 curry leaves. Sauté until the onion is soft, about 3-5 minutes.
5. Add the drained raw cashews, remaining 1 can full-fat coconut milk, and 1/2 teaspoon salt. Bring to a gentle simmer. Cook for 10-15 minutes, stirring occasionally, until the cashews are tender and the sauce has thickened slightly. Be careful not to boil too vigorously.
6. For the Steamed White Rice: Rinse 1 1/2 cups uncooked basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 3 cups water and 1/2 teaspoon salt. Bring to a boil.
7. Reduce heat to low, cover, and cook for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork.
8. Serve both curries hot with the Steamed White Rice. Serve each curry in a separate bowl so guests can mix and match.

Notes

Soaking cashews is crucial for tenderness. For a vegan meal, ensure your coconut oil is truly plant-based. Adjust chili powder to your preference in the pumpkin curry for more heat. Pumpkin can be substituted with sweet potato for a similar flavor profile.

Nutrition (per serving)

• Calories: 652
• Protein: 15.2 g
• Carbohydrates: 61.7 g
• Fat: 37.3 g
• Fiber: 4.5 g
• Sodium: 627 mg
• Saturated Fat: 26.7 g
• Sugar: 11.7 g