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Cashew, Coconut, And Pumpkin Curry

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1 1/2 qts. peeled, 1 1/2-in. chunks pumpkin or other orange-fleshed squash (from a 3-lb. squash)

About 1 tsp. kosher salt, divided

3 tablespoons vegetable oil, divided

1 onion, halved and cut into half-moons

1 or 2 red or green serrano chiles, minced

1 cinnamon stick (2 1/2 in. long)

20 fresh curry leaves* or 6 dried bay leaves

1 teaspoon turmeric

1 teaspoon cumin seeds

1 can (14.5 oz.) coconut milk

1 cup salted roasted cashews

1 tablespoon lemon juice

Steamed basmati rice

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