WINTER SQUASH AND WILD MUSHROOM CURRY
This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It's also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.
Provided by David Tanis
Categories dinner, easy, lunch, quick, curries, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 461 milligrams, Sugar 5 grams, TransFat 0 grams
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Maya Seymenska
[email protected]I made this curry in my slow cooker and it turned out perfectly. It's a great way to have a delicious meal without a lot of effort.
Raahim Khan
[email protected]I didn't have any wild mushrooms, so I used regular button mushrooms instead. The curry still turned out great.
Pat Portelance
[email protected]The curry was good, but I thought it was a bit bland. I would recommend adding more spices next time.
Raees Haider
[email protected]I found that the curry was a bit too oily for my taste. I would recommend using less oil next time.
TBHx ReSsaM
[email protected]This curry is a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili pepper if you don't like spicy food.
Tsadyydsttd
[email protected]I'm not a great cook, but this curry turned out perfectly. The instructions were clear and easy to follow.
Michael Adu
[email protected]This curry is so easy to make. I had it on the table in under an hour.
Neo Chauke
[email protected]I love that this curry is made with all healthy ingredients. It's a great way to get your daily dose of vegetables.
Education Pak
[email protected]This curry is a great way to warm up on a cold night. It's also very filling and satisfying.
Cherie Burks
[email protected]I'm not a huge fan of squash, but this curry changed my mind. The squash was so tender and flavorful, and it paired perfectly with the mushrooms.
Lutur Ahmed
[email protected]This curry is so flavorful and delicious. I love the combination of squash and mushrooms. It's a great way to use up fall produce.
Sora Jack
[email protected]I made this curry for a dinner party and it was a total success! Everyone loved it, and I got so many compliments. The recipe was easy to follow and the results were amazing.
Md Ashabuddin
[email protected]This curry was a hit with my family! The flavors were so rich and complex, and the squash and mushrooms were cooked to perfection. I will definitely be making this again.