Butternut squash and wild mushroom curry
3 tbsp vegetable oil 280g butternut squash, peeled and diced in 1cm cubes salt and freshly ground black pepper 1 or 2 small whole green chillies 3 medium shallots or 1 small onion, finely diced ½tsp black mustard seeds ½tsp cumin seeds handful of fresh or frozen curry leaves (optional) 2 garlic cloves, minced 1tsp ground coriander pinch of cayenne ½tsp turmeric 450g mushrooms, preferably a mix of cultivated and wild, trimmed and sliced finely ¾ cup coconut milk 2 tbsp lime juice coriander sprigs, for garnish
In a wide pan, heat oil over mediumhigh heat. When hot, add squash cubes in one layer. Season with salt and pepper.
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 chilli to open it, but leave whole. (This allows the heat and flavour of the chillies to release into the sauce without making it too spicy.)
Add shallots to skillet, salt lightly and cook, stirring, for 1 minute.
Add mustard seeds, cumin seeds and curry leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chillies. Stir well and cook for 30 seconds more. Add mushrooms to the pan, season with salt and toss so they are all coated.
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. Serves 4 to 6.– The New York Times