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1. Sprinkle pumpkin with 1/2 tsp. salt. Heat 1 Tbsp oil in large nonstick frying pan over medium-high heat. Brown half the pumpkin in oil, turning once, 6-8 mins; reduce heat if pumpkin starts getting dard. Transfer to bowl and repeat with 1 Tbsp. oil and remaining pumpkin.
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2. Heat remaining 1 Tbsp. oil meanwhile in another large frying pan over medium heat. Cook onion, stirring occasionally deep golden, 12-15 mins. Transfer half to nonstick frying pan and reserve other half in a bowl.
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3. Add chiles, cinnamon and curryleaves to onion in pan. Cook, stirring often, until curry leaves are very fragrant, about 2 mins. Add turmeric, cumin and remaining 1/2 tsp. salt and cook, stirring, until spices are fragrant, about 1 min.
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4. Return pumpkin to nonstick frying pan (with onion, et al) and add coconut milk. Bring to a boil over high heat, then cover, reduce heat, and simmer until pumpkin is tenter, 5-10 mins. Stir in cashews and lemon juice, and add more salt to taste. Top curry with reserved onion and serve with rice.
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Notes:
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* Find in Indian markets.
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** You can opt to use less or none of this ingredient without diminishing the quality of the final dish.
