Winter Squash and Wild Mushroom Curry
Recipe from NYTimes Cooking
Use your Local Roots veggies and mushrooms to make the ultimate winter comfort food.
Yields 4-6 portions
3 tablespoons vegetable oil
1 butternut or grey kabocha squash, peeled and diced in 1/2-inch cubes
Salt and freshly ground black pepper
1 or 2 small whole green chiles, such as jalapeño or serrano
3 medium shallots or 1 small onion, finely diced
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
2 garlic cloves, minced
1 teaspoon ground coriander
Pinch of cayenne
½ teaspoon turmeric
1/2-1 pound white trumpet mushrooms, trimmed and sliced 1/8-inch thick
¾ cup coconut milk
2 tablespoons lime juice
Cilantro sprigs, for garnish
- In a wide skillet, heat oil over medium-high heat. 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. Do in batches if necessary.
- Cut a lengthwise slit in each chile to open it, but leave whole. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.)
- Add shallots to skillet, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
- Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
- Return squash cubes to pan, 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.
- Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves