Winter Squash and Wild Mushroom Curry Recipe

Introduction

This Winter Squash and Wild Mushroom Curry is a comforting and flavorful dish perfect for chilly evenings. Featuring tender squash and earthy mushrooms simmered in a fragrant coconut-based sauce, it’s a delightful blend of spices and textures that will warm you from the inside out.

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

Instructions

1. Step 1: In a wide skillet, heat the vegetable oil over medium-high heat. When hot, add the squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, allowing the cubes to brown slightly, then flip and cook for 2 more minutes. Use a slotted spoon to lift the squash out and set aside.
2. Step 2: Cut a lengthwise slit in each chile to open it but keep them whole. This will infuse heat into the sauce without making it too spicy.
3. Step 3: Add the diced shallots to the skillet with a light pinch of salt and cook, stirring, for 1 minute. Add the mustard seeds, cumin seeds, and curry leaves if using, letting them sizzle for 30 seconds. Stir in the garlic, ground coriander, cayenne, turmeric, and the whole chiles. Cook everything together for another 30 seconds.
4. Step 4: Add the sliced mushrooms to the skillet, season with salt, and toss to coat with the spices. Cook, stirring occasionally, until the mushrooms start to soften, about 5 minutes.
5. Step 5: Return the cooked squash cubes to the skillet. Stir in the coconut milk and bring the mixture to a simmer. Reduce the heat to medium and simmer for 5 more minutes. If the curry seems too thick or dry, add a little water to loosen it. Taste and adjust salt as needed.
6. Step 6: Before serving, stir in the lime juice. Transfer the curry to a warm serving dish and garnish with fresh cilantro sprigs.

Tips & Variations

• Substitute other winter squash varieties like kabocha or acorn squash for a different flavor and texture.
• For added protein, toss in cooked chickpeas or cubes of tofu during the final simmer.
• If you don’t have curry leaves, you can omit them; the dish will still be flavorful thanks to the spices.
• Adjust the number of chiles to control the heat level to your preference.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if it has thickened too much. This curry also freezes well for up to 2 months; thaw overnight in the fridge before warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan, using vegetable oil and coconut milk to keep it plant-based.

What can I serve with this curry?

This curry pairs beautifully with steamed basmati rice, naan bread, or a simple green salad for a complete meal.

Winter Squash and Wild Mushroom Curry Recipe

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★★★★★

4.9 from 71 reviews

• Author: Thomas
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and flavorful Winter Squash and Wild Mushroom Curry combining roasted butternut squash, a variety of mushrooms, and aromatic spices simmered in creamy coconut milk. This easy stovetop curry is perfect for a cozy meal, showcasing seasonal ingredients with a subtle heat from green chiles and fresh herbs.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 10 ounces butternut or other winter squash, peeled and cut into 1/2-inch pieces
• 1 or 2 small green chiles, such as jalapeño or serrano
• 3 medium shallots or 1 small onion, finely diced
• 1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
• Handful of fresh or frozen curry leaves (optional)
• Cilantro sprigs, for garnish

Spices and Seasonings

• Kosher salt and black pepper, to taste
• 1/2 teaspoon black mustard seeds
• 1/2 teaspoon cumin seeds
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• Pinch of ground cayenne
• 1/2 teaspoon ground turmeric

Liquids

• 3 tablespoons vegetable oil
• 3/4 cup coconut milk
• 2 tablespoons lime juice

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Instructions

1. Prepare and Brown Squash: In a wide skillet, heat vegetable oil over medium-high heat until hot. Add the butternut squash cubes in a single layer. Season with kosher salt and black pepper. Cook for about 2 minutes to let the cubes brown slightly, then flip and cook for another 2 minutes. Use a slotted spoon to remove the squash from the skillet and set aside.
2. Prepare Chiles: Cut a lengthwise slit in each green chile to open it up but keep them whole. This allows the chiles to infuse flavor and gentle heat into the sauce without making it too spicy.
3. Sauté Shallots and Toast Spices: Add the diced shallots to the skillet with a light sprinkle of salt and cook while stirring for about 1 minute. Add mustard seeds, cumin seeds, and curry leaves (if using), allowing them to sizzle for 30 seconds. Then add minced garlic, ground coriander, cayenne, turmeric, and the prepared chiles. Stir well and cook for an additional 30 seconds to release the spices’ aroma.
4. Cook Mushrooms: Add the sliced mushrooms to the skillet and season lightly with salt. Toss to coat the mushrooms in the spices and cook, stirring occasionally, until the mushrooms begin to soften, about 5 minutes.
5. Simmer Curry: Return the browned squash cubes to the skillet. Pour in the coconut milk and stir to combine. Bring the mixture to a simmer, then reduce heat to medium and simmer for another 5 minutes. If the curry appears too dry, add a small amount of water to loosen it. Taste and adjust salt as needed.
6. Finish and Serve: Remove from heat, stir in the lime juice for brightness, and transfer the curry to a warm serving dish. Garnish with fresh cilantro sprigs and serve hot.

Notes

• For a milder curry, remove the seeds from the green chiles before cooking.
• If fresh curry leaves are unavailable, you can omit or substitute with a small amount of dried curry powder.
• Use a mix of wild and cultivated mushrooms to enhance the depth of flavor.
• This curry can be served with basmati rice or warm naan for a complete meal.
• Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: winter squash curry, wild mushroom curry, vegetarian curry, coconut milk curry, stovetop curry