Winter Squash and Wild Mushroom Curry
This Indian style, vegetarian curry is the perfect cool weather delight. With the squash and mushrooms, you certainly won't walk away hungry. We tried this for the first time over Thanksgiving and it was the perfect addition to our feast!
Equipment
- 1 Wide Skillet
- Stovetop
Ingredients
- 3 Tbsp Vegetable Oil
- 10 oz Butternut (or other winter squash) Peeled, Cut into ½" pieces
- Kosher Salt To Taste
- Black Pepper To Taste
- 1 or 2 Small Green Chiles (Such as Jalapeños or Serranos) Add More for a Spicier Curry
- 3 Medium Shallots (Or 1 Small Onion) Finely Diced
- ½ Tsp Black Mustard Seeds
- ½ Tsp Cumin Seeds
- 1 Handful Fresh or Frozen Curry Leaves
- 2 Cloves Garlic Minced
- 1 Tsp Ground Corriander
- 1 Pinch Ground Cayenne
- ½ Tsp Ground Turmeric
- 1 lb Mushrooms Preferably a mix of cultivated and wild, trimmed and sliced â…›-inch thick
- ¾ C Coconut Milk
- 2 Tbsp Lime Juice
- Cilantro Sprigs For Garnish
Instructions
- In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. use a slotted spoon to lift squash out, and set aside.
- Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
- Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
- Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
- Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
- Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.
Notes
This dish is great on its own, but will also be great served over rice - Chefs choice!
You may also need to double the spices depending on your taste buds - we also like to add some garam masala to give it a little more of that authentic Indian flavor.Â
Tried this recipe?Let us know how it was!
