Winter Squash & Wild Mushroom Curry

This dish was quick to prepare and was absolutely fabulous. The biggest mistake I made was not doubling the recipe! I made it for an early birthday celebration dinner for my mom. We topped it off with a birthday pear snacking cake for dessert. ūüôā It was a great autumn comfort food meal.

This recipe was adapted from The New York Times, adapted from Madhur Jaffrey’s “Vegetarian India,” contributed by David Tanis. I increased the amount of squash, mushrooms, and garlic. Any type of wild or cultivated mushrooms could be used such as royal trumpets, oyster, shiitakes, chanterelles, or cremini mushrooms; I used a combination of cremini and shiitake mushrooms. The recipe below is double the original recipe. We ate it served over brown Basmati rice with warm naan on the side.

Yield: 8 Servings

  • 6¬†tablespoons vegetable oil
  • 20 to 28¬†ounces butternut or other winter squash, peeled and diced in 1/2-inch cubes
  • coarse salt and freshly ground black pepper
  • 2 to 4 small whole green chiles, such as jalape√Īo or serrano
  • 6¬†medium shallots or 1 small onion, finely diced
  • 1¬†teaspoon black mustard seeds
  • 1¬†teaspoon cumin seeds
  • handful of fresh or frozen curry leaves, optional (basil leaves could also be substituted)
  • 8¬†garlic cloves, minced
  • 2¬†teaspoons ground coriander
  • pinch of cayenne, or more, to taste
  • 1¬†teaspoon turmeric
  • 2 1/4¬†pounds mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
  • 15 oz¬†can coconut milk
  • 4¬†tablespoons lime juice (from 1 lime)
  • cilantro sprigs, for garnish
  1. 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.
  2. 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.)
  3. Add shallots to skillet, salt lightly and cook, stirring, 1 minute.
  4. 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.
  5. Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
  6. Return squash cubes to pan, stir in coconut milk and bring to a simmer.
  7. Lower heat to medium and simmer for another 5 minutes.
  8. If mixture looks dry, thin with a little water. Taste and season with salt.
  9. Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.

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Green-Lentil Curry

I just feel so healthy eating a dish like this. ūüôā Served over brown rice with yogurt and warm naan, this dish is an amazing complete vegetarian meal. The lentils have a little bit of heat and the yogurt tempers it perfectly.

This recipe was adapted from Food and Wine, contributed by Madhur Jaffrey. It was voted one of their “Best New Vegetarian” dishes. I believe it! ūüôā I doubled the recipe, used French green lentils, a combination of ghee and coconut oil, and substituted¬†beet and turnip greens for the kale. Satisfying and tasty!

Yield: Serves 6 to 8

  • 2 teaspoon finely grated ginger
  • 4 garlic clove,¬†put through a garlic press
  • 4 teaspoons ground coriander
  • 2 teaspoon ground cumin
  • 3 tablespoons¬†ghee
  • 3 tablespoons coconut oil
  • 1/2¬†teaspoon cumin seeds
  • 2 large¬†shallots, minced
  • 2 tablespoons tomato paste mixed with 2 tablespoon of water
  • 2 1/2¬†cups dried French green lentils
  • 1/2 teaspoon ground turmeric
  • 8 ounces green beans, cut into 3/4-inch lengths
  • 8 ounces kale, or other greens stemmed and leaves¬†cut into ribbons (I used about 10 cups of mixed beet & turnip greens)
  • 2 medium carrots, thinly sliced
  • 2 cups finely chopped cilantro
  • 1 teaspoon cayenne pepper
  • coarse salt, to taste
  • brown Basmati rice, warm naan, and plain Greek yogurt, for serving
  1. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/2 cup of water to make a paste.
  2. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling.
  3. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes.
  4. Stir in the tomato paste and cook until thick, about 1 minute longer. IMG_0461
  5. In a saucepan, combine the lentils with the turmeric and 10 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender.
  6. Add the green beans, greens, carrot, three-fourths of the cilantro and the cayenne and season with salt.
  7. Cook until the lentils and vegetables are tender, 15 minutes.
  8. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.

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