Cut Pumpkin into Cubes: Peel the pumpkin or butternut squash using a potato peeler or knife, remove the seeds, and then cut into ½-1 inch cubes. You should end up with roughly 4 cups.
1 lb. pie pumpkin or butternut squash
Saute Vegetables: Add 1 tablespoon of oil and the sliced bell pepper and jalapeno (if using) to a large pot or Dutch oven and sauté for 3-4 minutes. Remove the peppers from the skillet and set aside on a plate. Add the additional tablespoon of oil and the onion. Saute for 2-3 minutes.
2 Tbsp. oil, 1 red bell pepper, 1 jalapeño, 1 small white onion
Add Seasonings and Pumpkin: Add the garlic, ginger, curry paste, garam masala, salt, and black pepper. Continue cooking over medium heat, stirring occasionally, for another 1-2 minutes. Add the cubed pumpkin, stir to coat in the seasonings, and cook for 4-5 minutes.
4 cloves garlic, 1 Tbsp. ginger paste, 3 Tbsp. red curry paste, 1 tsp. garam masala, 1 tsp. salt, ½ tsp. black pepper
Boil and Simmer: Pour in the milk, soy sauce, and sugar. Bring everything to a boil and then reduce heat to medium-low. Simmer for 15-20 minutes, or until the pumpkin is tender.
30 oz. canned coconut milk, 1 Tbsp. soy sauce, 1 Tbsp. brown sugar
Blend Half and Serve: Remove 2 cups of pumpkin cubes using a slotted spoon and blend what is left in the pot using an immersion blender. (Alternatively, you can transfer what remains into a high-speed blender and puree until smooth.) Add the cubes and peppers back into the pot with the lime juice. Serve the curry over basmati rice and sprinkle with chopped cashews and cilantro.
2 Tbsp. lime juice, Cilantro, ½ cup cashews, Basmati rice