WINTER SQUASH AND WILD MUSHROOM CURRY

Winter Squash and Wild Mushroom Curry image

Number Of Ingredients 15

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6 tablespoons vegetable oil
28 ounces butternut or other winter squash, peeled and diced into 1/2-inch cubes
1 coarse salt
1 freshly ground black pepper
2 small whole green chiles, such as jalapeño or serrano (optional)
6 medium shallots (or 1 small onion), finely diced
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 handful fresh or frozen curry leaves (basil leaves could be substituted)
8 cloves garlic, minced
2 teaspoons ground coriander
2 1/4 pounds mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
15 ounces coconut milk
4 tablespoons lime juice (from one lime)
1 cilantro sprigs

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.