Winter Squash and Wild Mushroom Curry Recipe

Name: Winter Squash and Wild Mushroom Curry Recipe
Ingredients: 3 tablespoons vegetable oil; 10 ounces butternut or other winter squash, peeled and cut into 1/2-inch pieces; Kosher salt and black pepper; 1 or 2 small green chiles, such as jalapeño or serrano; 3 medium shallots or 1 small onion, finely diced; 1/2 teaspoon black mustard seeds; 1/2 teaspoon cumin seeds; Handful of fresh or frozen curry leaves (optional); 2 garlic cloves, minced; 1 teaspoon ground coriander; Pinch of ground cayenne; 1/2 teaspoon ground turmeric; 1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick; 3/4 cup coconut milk; 2 tablespoons lime juice; Cilantro sprigs, for garnish

"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..."

INGREDIENTS

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3 tablespoons vegetable oil

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10 ounces butternut or other winter squash, peeled and cut into 1/2-inch pieces

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Kosher salt and black pepper

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1 or 2 small green chiles, such as jalapeño or serrano

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3 medium shallots or 1 small onion, finely diced

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1/2 teaspoon black mustard seeds

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1/2 teaspoon cumin seeds

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Handful of fresh or frozen curry leaves (optional)

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2 garlic cloves, minced

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1 teaspoon ground coriander

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Pinch of ground cayenne

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1/2 teaspoon ground turmeric

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

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3/4 cup coconut milk

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2 tablespoons lime juice

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Cilantro sprigs, for garnish

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