I love sharing recipes from Riverbench and this recipe feels like a touch of summer paired with a glass of rose.
Cashew and Pumpkin Curry with Rose of Pinot Noir
• 3 lbs. pumpkin or butternut squash, peeled and cut into 1 inch chunks
• 1 tbsp. grapeseed oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 green chile, minced
• 2 cinnamon sticks
• 20 curry leaves, dried
• 1 tsp. turmeric
• ½ tsp. cumin seeds
• ½ tsp. salt
• 1 14.5 ounce can coconut milk
• 1 cup cashews
• 1 cup green bell peppers, sliced
• 1 tbsp. lemon juice
In a large skillet, brown the pumpkin on all sides, about 5 minutes. Set aside.
Heat the oil in the same skillet and add onion and cook until soft, 6 minutes. Add the garlic. Cook another 6 minutes and add the chile, cinnamon sticks, and curry leaves. Cook another two minutes then add the spices. Cook one more minute.
Return the pumpkin to the skillet and add the coconut milk. Add the bell pepper slices. Bring to a boil, cover, and simmer for 5 to 10 minutes until thick and flavorful. Stir in the cashews and lemon juice and cook 1 minute more. Serve with brown rice and lots of rose!