Everybody Loves a Little Curry Now and Then!

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Make Everybody Loves a Little Curry Now and Then!

Take the time as the weather cools down and visit your local open air farmers market. Take a shopping  list for  this recipe and find all the wonderfully fresh and delicious vegetables, herbs and spices you will  need to create this flavorful dish! 

Squash and Wild Mushroom Curry

Serves 4

Total time:

Ingredients

3 tbsp vegetable oil

10 ounces butternut or other winter 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

1/2 teaspoon black mustard seeds

1/2 tsp cumin seeds

Handful of fresh or frozen curry leaves, optional

2 garlic cloves, minced

1 tsp ground coriander

Pinch of cayenne

1/2 tsp turmeric

1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick

3/4 cup quality coconut milk

2 tbsp lime juice

Cilantro sprigs, for garnish

Preparation

In a large 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.

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.

Plating/Presentation

Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.  Fluffy white rice or either jasmine and basmati rices which are very aromatic, would be delicious!

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