Nutty Curry-stuffed Pumpkins | Oregonian Recipes

Ingredients

• 3 mini pumpkins (about 13 ounces each)
• 1 teaspoon vegetable oil, plus extra for the pans
• 1/2 cup chopped onion
• 1 tablespoon peeled and minced fresh ginger
• 1 teaspoon black mustard seeds
• 1 medium jalapeño chile, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 cup millet
• 1/4 cup water
• 1/2 cup coconut milk
• 1/2 teaspoon salt
• 1/2 cup raw cashews
• 1/2 cup whole almonds, toasted
• 2 tablespoons shredded, unsweetened coconut