Creamy Pumpkin and Cashew Curry

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 black mustard seeds*
8 curry leaves**
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
3/4 cup unsalted roasted cashews
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 1/2 cups canned unsweetened coconut milk
1 cup coconut cream
1/2 cup coarsely chopped cilantro plus additional for garnish
1 tablespoon fresh lime juice
Steamed basmati rice
* Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, use brown mustard seeds.
** Also known as kari patta; available at Indian markets.


Heat 1 tablespoon oil in large skillet over medium heat. Add pumpkin and cook until golden, stirring occasionally, 8 to 10 minutes. Transfer to bowl.
Add 1 tablespoon oil to same skillet. Add mustard seeds and curry leaves; 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 and coconut cream. Increase heat to medium-high. Boil until thickened, 2 minutes. Return pumpkin to pan; reduce heat to medium. Simmer until pumpkin is tender, 4 minutes. Stir in 1/2 cup cilantro and lime juice. Spoon over rice; garnish with additional cilantro.