WINTER SQUASH AND WILD MUSHROOM CURRY
Steps:
- In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer. Season with salt and pepper. (This may be done in batches.) 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/basil 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jackie Brazil
[email protected]I'll be trying this recipe again soon.
Ranjita Pariyar
[email protected]This curry was a bit of a let down.
Luisa Maxwell
[email protected]I would definitely recommend this recipe.
Laura Wamukota
[email protected]This was a hit with my family!
Shahzaib Rehman
[email protected]I'll definitely be making this curry again.
Carlo Nolasco
[email protected]This was a great way to use up some leftover squash.
Lungu Charles
[email protected]This curry was bland and disappointing.
Ciara Cromie
[email protected]This curry was a bit too spicy for my taste.
rnchaudhary Khawas
[email protected]This curry was easy to make and turned out great!
Jane Kigondu
[email protected]This curry was delicious! I loved the combination of flavors, and the squash and mushrooms were cooked perfectly. I would definitely recommend this recipe.
Bismark Ayiso
[email protected]I had high hopes for this curry, but it was a bit disappointing. The flavors were bland, and the squash was overcooked.
Leeanne Baillie
[email protected]This was a great way to use up some leftover squash. The curry was flavorful and easy to make. I'll definitely be making this again.
Hunter rose
[email protected]I've made this curry several times now, and it's always a hit. My family loves the rich, flavorful sauce and the tender squash and mushrooms.
Rohullah Khan
[email protected]This curry was easy to make and turned out great! The squash and mushrooms were tender and flavorful, and the sauce was creamy and delicious. I would definitely recommend this recipe.
MD Bikoy
[email protected]This curry was a bit too spicy for my taste, but I still enjoyed it. The flavors were great, and the squash and mushrooms were cooked perfectly.
ACHOL Mathew
[email protected]I'm not usually a fan of squash, but this curry changed my mind. The combination of flavors was amazing, and the squash was cooked perfectly. I'll definitely be making this again.
Ismail Korai
[email protected]This winter squash and wild mushroom curry was an absolute delight! The flavors were rich and complex, with the perfect balance of sweet, savory, and spicy. The squash was tender and flavorful, and the mushrooms added a wonderfully earthy flavor. I e