CASHEW, COCONUT, AND SQUASH CURRY

CASHEW, COCONUT, AND SQUASH CURRY image

Yield 4

Number Of Ingredients 12

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1 1/2 qts. unpeeled 1 1/2 inch chunks Kabocha or peeled butternut squash (from a 3-lb. squash)
About 1 tsp. kosher salt, divided
3 tbsp vegetable oil, divided
1 onion, halved and cut int half moons
1 or 2 red or green serrano chiles, minced
1 cinnamon stick
20 fresh curry leaves or 6 dried bay leaves
1 tsp. each tumeric and cumin seeds
1 can (14.5 oz.) coconut milk
1 cup salted roasted cashews
1 tbsp. lemon juice
Steamed basmati rice

Steps:

Sprinkle squash with 1/2 tsp. salt. Heat 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Brown half the squash in oil, turning once, 6-8 minutes. Brown half the squash in oil, turning once, 6-8 minutes; reduce heat if squash starts getting dark. Transfer to a bowl and repeat with 1 tbsp. oil and remaining squash. 2. Meanwhile, heat remaining 1 tbsp. oil in another large frying pan over medium heat. Cook onion, stirring occasionally, until deep golden, 12-15 minutes. Transfer half to the nonstick frying pan and reserve other half in bowl. 3. Add chiles, cinnamon, and curry leaves to onion in pan. Cook, stirring often, until curry leaves are very fragrant, about 1 minute. 4. Return squash to nonstick frying pan (with onion) and add coconut milk. Bring to a boil over high heat, then cover, reduce heat, and simmer until squash is tender 5-10 minutes. Stir in cashews and lemon juice, and add more salt to taste. Top curry with reserved onion and service with rice. Kabocha peels are edible. Find curry leaves in Indian markets.