Adapted from Gourmet
- 1 Tablespoon plus two teaspoons vegetable oil, divided
- 1 “sugar pie” pumpkin, peeled, seeded, and cut into ½-inch pieces
- ¾ teaspoon cumin seeds
- 1 medium red onion, thinly sliced
- 2 cups purple cauliflower florets
- 1 (14-ounce) of canned unsweetened coconut milk (do not stir), divided
- 1 ½ to 2 Tablespoons red curry paste
- 1/3 cup water
- 3 whole cloves
- 5 cups (packed) rainbow chard, chopped
- ¼ cup salted roasted cashews, chopped
- ½ cup cilantro, chopped
- Heat 1 Tablespoon of oil in a 12-inch heavy skillet over medium heat until it shimmers.
- Add chopped pumpkin and sauté with cumin and 1/4 teaspoon salt until it starts to brown (about 6 minutes).
- Transfer to a plate. Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, occasionally stirring, until softened about 5 minutes.
- Add 2 cups chopped purple cauliflower florets and sauté for 5 minutes.
- Add 1/4 cup coconut milk from the top of can and cook, stirring, until the fat starts to separate and look glossy, about 2 minutes.
- Add curry paste and cook, stirring, 2 minutes.
- Add pumpkin, water, cloves, and remaining coconut milk and simmer, covered, until squash is tender about 8 minutes.
- Stir in rainbow chard and cook, covered, until just wilted, 2 to 3 minutes.
- Serve with over cooked brown or jasmine rice topped with chopped cashews and fresh cilantro.