Seminole Pumpkin Curry
One of the few vegetables that can survive the heat of a Florida summer, Seminole pumpkins make a great substitute for butternut squash.
- 1 Seminole (or calabaza) pumpkin
- 3 tbsp coconut oil
- 1 onion, diced
- 1 red bell pepper, julienned
- 1 jalapeño, sliced
- 3 Thai lime leaves (or the zest of 2 limes) (or the zest of 2 limes)
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- 1½ tbsp red curry paste
- 2 tbsp coconut sugar
- 2 tbsp fish sauce (or soy sauce)
- 1 can coconut milk
- ⅔ cup raw cashews
- Juice of 2 limes
- ¼ cup chopped cilantro
- ¼ cup sliced scallions
- Quarter the pumpkin and remove the seeds. Peel and slice into 1-inch cubes.
- Add the oil to a large high-sided skillet or Dutch oven over medium-low heat.
- Sauté the onions until translucent, about 6 minutes.
- Add the pumpkin and continue sautéing for 8-10 minutes, stirring often. Add the peppers, lime leaves, and ginger.
- Once the peppers begin to soften, add the garlic, curry paste, and coconut sugar. Stir for a few minutes, until very fragrant, then add the fish sauce.
- Simmer for 5 minutes, then slowly stir in the coconut milk and cashews.
- Allow the curry to simmer gently, stirring often and reducing the heat as needed, until the pumpkin is fork-tender. Just before serving, add the juice of 2 limes.
- Serve the curry over rice and top with cilantro and scallions.