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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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