I finally get a hang of the Indian curry after taking a deep dive in Madhur Jeffrey’s baked chicken curry recipe a few days ago. The principle of making an intensely flavored curry paste — with aromatics together with whole spices applies. I’m now making a quick vegetarian curry. It’s a winter squash and mushroom curry dish, adapting yet another Jeffrey’s recipe.
Since I’m at it, I might as well try to get it done in one pot, and with a shorter ingredient list. That way, curry is easily accessible during the week.
I urge you to review the baked chicken curry post for pointers on how to make a delicious curry base. It’s the same methodology used here in the quick winter squash and mushroom recipe. Basically, the key is to dice the shallots or onion and mince the garlic (ginger too, if you have it). Then brown the aromatics to bring out the flavor. (The finely diced onion and garlic also shortens the cooking time in thickening the curry paste.) Moreover, sizzle the mustard and cumin seeds. Again, cooking whole spices builds flavor.
Follow these steps faithfully, a good curry will be readily at hand. It’s more simple than I’ve expected! Other than the prep work, cooking a curry can be a breeze.
Make a big pot of the winter squash and mushroom curry, the leftover tastes even better the next day. Serve it with naan, bread, rice or a salad. You’ll be happy to find a vegetarian curry in the fridge, as much as I do, on a busy day.
Winter Squash and Mushroom Curry
Ingredients
- 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
- 6 medium shallots (or 1 small onion), finely diced
- 1 teaspoon 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
- Pinch of ground cayenne (my addition)
- 1 teaspoon ground turmeric (my addition)
- 2 small whole green chiles, such as jalapeño or serrano, halved. (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.)
- 2 1/4 pounds mushrooms, preferably a mix of cultivated and wild, such as royal trumpets, oyster, shiitakes, chanterelles, or cremini mushrooms; trimmed and sliced 1/8-inch thick
- 15 ounces coconut milk
- 4 tablespoons lime juice (from one lime)
- 1 cilantro sprigs (optional)
Instructions
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.
Add shallots to skillet, season with salt and pepper and cook, stirring for 1-2 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 and pepper.
Just before serving, stir in the lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.
Notes
https://www.epicurious.com/recipes/member/views/winter-squash-and-wild-mushroom-curry-5c1967b1b950cf635908c334
2 Comments
Kim Tracy
February 23, 2020 at 11:19 amI think my favorite curries are the veggie ones. There just seems to be endless variations of veggie curries out there! I agree on the whole spices. Nothing against ground spices, but after working with whole spices the flavor and aroma is just magnified.
Looks incredible!
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