Pumpkin in a Cashew Gravy

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian



  • 2 tablespoons canola oil, divided
  • 1 cup red onion, sliced
  • 2 cloves garlic, minced
  • 1 serrano chili, chopped and de-seeded
  • 1 cup raw cashews
  • Salt and pepper to taste
  • 1.5 teaspoons smoked paprika
  • 3/4 teaspoon cumin powder
  • ¼ cup urad dal
  • ¼ teaspoon fenugreek seeds
  • 2 chile de arbols
  • 1 teaspoon black mustard seeds
  • 6 cups calabasa pumpkin, cubed (about 2lbs)
  • 1/3 cup cilantro,chopped


  1. Heat one tablespoon  oil.  Saute onions until light brown.  Add garlic, chili, cashews, salt, and pepper.  Saute for 3 to 4 minutes.  Stir in paprika and cumin.  Take off heat and set aside to cool.
  2. Heat last tablespoon of  oil.  Add dal, fenugreek, mustard seeds and chile de arbol.  Stir until dal gets slightly darker and mustard seeds start to crackle.
  3. Add pumpkin and salt.  Saute for 4 to 5 minutes.  Add 1 cup of water, bring to a boil, and simmer covered until pumpkin is half done, about 5 minutes.
  4. Meanwhile blend cashew mixture to form a paste with half cup of water.  Add into pumpkin and cook for 6 additional minutes, stirring occasionally.  (Add water if mixture gets too dry.)  Stir in cilantro off heat and enjoy with roti or basmati rice!
This entry was posted on Monday, March 25th, 2013 at 3:53 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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