Photo: Peden & Munk; Styling: Amy Wilson 
Total Time
50 Mins
Serves 4

Curry recipes are a great way to bring spice to the dinner table. Try this slightly sweet, mild curry for a boost to your weeknight menu rotation.

How to Make It

Step 1

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 to 8 minutes; reduce heat if squash starts getting dark. Transfer to a bowl and repeat with 1 tbsp. oil and remaining squash.

Step 2

Meanwhile, heat remaining 1 tbsp. oil in another large frying pan over medium heat. Cook onion, stirring occasionally, until deep golden, 12 to 15 minutes. Transfer half to the nonstick frying pan and reserve other half in a bowl.

Step 3

Add chiles, cinnamon, and curry leaves to onion in pan. Cook, stirring often, until curry leaves are very fragrant, about 2 minutes. Add turmeric, cumin, and remaining 1/2 tsp. salt and cook, stirring, until spices are fragrant, about 1 minute.

Step 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 to 10 minutes. Stir in cashews and lemon juice, and add more salt to taste. Top curry with reserved onion and serve with rice.

Step 5

*Kabocha peels are edible. Find curry leaves in Indian markets.

Step 6

Note: Nutritional analysis is per serving without rice.

Also appeared in: Sunset, October, 2011

Ratings & Reviews


September 18, 2014

CTotts's Review

January 29, 2014

00000BB's Review

January 20, 2014
Great to find a curried squash recipe - I love adding pineapple to this dish

PattiHuff's Review

February 25, 2013

esauer's Review

October 15, 2012

deliciouseating's Review

April 12, 2012
This recipe is delicious! All of the people I've served it to rave about it and some have even asked me for the recipe. I have substituted bay leaves when I could not find curry leaves and while my guests love both versions to me the addition of curry leaves is amazing. This recipe is a winner!

ADDChef's Review

January 19, 2012

ReginaPhelps's Review

December 16, 2011
Would use more onions.....maybe not cook the cashews but rather chop and place on top...will play with it and do again..could be a five star with a bit of work.

LouisePearl's Review

November 17, 2011
This is really tasty. I didn't have curry leaves so used a teaspoon of curry powder and it was good. Also I used butternut squash instead of pumpkin. My husband wished there was meat in it... maybe some shrimp he thought.

WhitneyMaass's Review

October 31, 2011
It was pretty tasty, although I really wish it had more pumpkin flavor! Next time I think I'll use a different kind of pumpkin and possibly add some pumpkin puree. But even though it wasn't super pumpkiny, it was still really great and I'll for sure make it again!