The earthy flavors of pumpkin and curry are the perfect complement to the fall season. Along with a glass of sparkling wine, this cashew and pumpkin curry recipe celebrates the best flavors of the season in a dish that will warm your stomach and soul.
INGREDIENTS FOR CASHEW AND PUMPKIN CURRY RECIPE
- 4 1/2 cups of peeled and seeded sugar pumpkin cut into 3/4-inch cubes. This is about one 2-pound whole pumpkin.
- 2 tablespoons vegetable oil, divided
- 8 curry leaves
- 2 small red onions, cut into small wedges
- 2 chopped garlic cloves
- 1 tablespoon finely grated and peeled fresh ginger
- 3/4 cup roasted cashews
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 1/2 cups canned unsweetened coconut milk
- 1 cup coconut cream
- 1/2 cup coarsely chopped cilantro plus additional for garnish or to taste
- Steamed basmati rice
PREPARATION FOR CASHEW AND PUMPKIN CURRY RECIPE
Heat one tablespoon of oil in a large skillet over medium heat. Add the pumpkin and cook for about 8 to 10 minutes, until golden brown. Transfer to a bowl and set aside
Add 1 tablespoon of oil to the skillet and stir in curry leaves, onions, garlic, and ginger. Sauté for approximately five minutes, until the onions are golden. Add cashews, turmeric, and cumin and cook together for about one minute. Slowly stir in the coconut milk and coconut cream. Increase the heat to medium-high and simmer for about 2 minutes, until the cream is thickened.
Stir in the pumpkin and reduce the heat to medium. Simmer all ingredients for four minutes and then mix in 1/2 cup cilantro. Spoon mixture over rice and garnish with additional cilantro.
Best Wine Pairing: Sparkling Wine
Stir in the pumpkin and reduce the heat to medium. Simmer all ingredients for four minutes and then mix in 1/2 cup cilantro. Spoon mixture over rice and garnish with additional cilantro.
Best Wine Pairing: Sparkling Wine
