Winter Squash and Wild Mushroom Curry | Recipe Cart | Recipe Cart

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