Creamy Butternut Squash and Cashew Curry

This definitely needed a bit of added salt, but the spice level and general flavor are lovely. I used butternut squash rather than pumpkin because that's what I could find. And I couldn't find curry leaves or coconut cream, so I just left the leaves out and used a full can of full-fat coconut milk.

Creamy Butternut Squash and Cashew Curry
A variation on this recipe from Bon Appétit



2 tablespoons vegetable oil, divided
4 1/2 cups 3/4-inch cubes peeled seeded sugar pumpkin or butternut squash (from about one 1 3/4-pound whole pumpkin)
1/2 teaspoon mustard seeds
2 small red onions, cut into 1/3-inch wedges
2 garlic cloves, chopped
1 tablespoon finely grated peeled fresh ginger
3 dried chiles de árbol, chopped
3/4 cup unsalted roasted cashews
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 can unsweetened coconut milk
1/2 cup coarsely chopped cilantro plus additional for garnish
1 tablespoon fresh lime juice
Steamed basmati rice

Heat 1 tablespoon oil in large skillet over medium heat. Add squash and cook until golden, stirring occasionally, 8 to 10 minutes. Transfer to bowl.

Add 1 tablespoon oil to same skillet. Add mustard seeds; cook until seeds pop and leaves sizzle, 30 seconds. 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. Increase heat to medium-high. Boil until thickened, 2 minutes. Return squash to pan; reduce heat to medium. Simmer until squash is tender, 4 minutes. Stir in 1/2 cup cilantro and lime juice. Spoon over rice; garnish with additional cilantro.