Pumpkin Coconut Curry

I love Pumpkin. I Love Indian food. I tried this recipe in this months Sunset Magazine. It was heavenly. I altered the recipe added a few little touches. I recommend if you love Indian you have to try this one. Its soooo yummy.


Ingredients
6c peeled chunks of pumpkin
1/2c cuped sweet potatos
1tsp Kosher salt
3tbsp olive oil
1 onion halved and cut into half moons
1 or 2 serrano chilies minced
1 cinnamon stick
3bay leaves
1tsp red curry paste
1tsp curry
1tsp tumeric
1tsp cumin
2 cans coconut milk
1c salted cashews
1/2 lemon juice

Method
Heat oil in pan and salt pumpkin and sweet potatos, brown turning 6-8 min, dont get pumpkin too dark. In seperate pan heat oil and fry onion until deep golden 12-15 min. Reserve half in a bowl. Add chili to remaining onions, saute with cinnamon, bay leaves and currys about 2 min, add other spices about another min. Add spices and onion with coconut milk to pumpkin, bring to a boil and cook until veggies are tender about 5-10 min. stir in cahews and lemon juice. Serve in a bed of basmati rice and top with cooked onions.