Every Monday night, my roommates and I have family dinner. The week we moved into our apartment, it started as a "pizza and beer at the place across the street" kind of thing. For whatever reason, we've begun to set the bar higher each week. Now we slow-cook things and buy red wine. Who are we?
Anyway, I decided to take advantage of both the week of drizzly fall weather and my Indian neighborhood market and decided to make curry. I got that sugar pumpkin in the CSA box two weeks ago, typed "pumpkin" into Epicurious, and found "pumpkin and cashew curry." It looked great, except for the fact that it called for a million ingredients, and the only ones --literally the only two I had in my possession-- were pumpkins and cashews. Eff that. I found an easier recipe in Sunset Magazine and ran with it. It still called for curry leaves (which I didn't know were even a thing), but I also discovered that Bharat Bazar is the place to go for 10-cent lemons and limes and 69-cent fresh samosas.
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Pumpkin, Cashew, and Coconut Curry
Adapted from Sunset Magazine via myrecipes.com
Serves 5 (or three people for dinner + three smaller lunches)
3-lb. sugar pumpkin, peeled and cut into small chunks (I did this the night before and kept it in a Ziploc)
1 tsp. salt, divided*
3 Tbsp. vegetable oil, divided
1 onion, halved and cut into half-moons
1 green serrano chile, minced**
1-2 cinnamon sticks
20 fresh curry leaves (can substitute 6 dried bay leaves)
1 tsp. turmeric
1 tsp. cumin seeds (found at the Indian market-- and spicier than I expected!)
1 can (14.5 oz) light coconut milk
1 c. raw cashews
1 Tbsp. lemon juice (or the juice of 1/2 lemon)
Steamed basmati rice (I made 1 1/2 c. dry)
* I shook a little salt into the Ziploc of pumpkin, but didn't add salt to anything else. It definitely needed salt.
**I used a jalapeno from the CSA box because that was all I had... couldn't taste the difference because you cook most of the heat out of it



4. Add minced chile, cinnamon, and curry leaves to the sautéed onions. Cook, stirring often, until curry leaves are fragrant (about 2 minutes).

7. Serve on basmati rice and top with reserved onion... and if you're in the mood for something extra carby, add a piece of plain naan (or two).
In case you're wondering-- yes, I did in fact eat this for breakfast with a cup of tea this morning. I woke up at 5:30am to run, so by the time I got back and got ready for work, it felt like lunchtime!
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