Delicious, easy vegetarian curry published by David Tanis in the New York Times. Mr. Tanis adapted his recipe from a Madhur Jaffrey, and I've slightly modified further, for more flavor and cholesterol-lowering fiber. It's easy - but the fresh curry leaves are a must. If you are not familiar, they are sold in Indian markets, or see below for a link to fresh curry leaves on Amazon!
Cook about 2 cups of brown rice or brown jasmine rice so it will done when curry is done.
Roast the diced squash (directions in 'prep' and 'cooking' below) either earlier in the day, or 1 hour before you want to serve.
Prep ingredients to facilitate quick steps in this recipe: a) Chop cilantro and squeeze lime; set aside. b) Dice squash into relatively uniform 1/2" cubes and set aside. c) Cut a lengthwise slit in each chile to open it, but leave whole and set aside. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.) d) Measure spices into 2 small bowls (one with mustard and cumin seeds, one with all other spices) and set aside. e) Mince garlic. f) Bring curry leaves to room temperature, if frozen.
Roast the squash: Preheat oven to 425. Slick squash cubes with olive oil, salt and pepper and roast them for 20-30 minutes (set them aside to add to pan after the mushrooms.) The original recipe sautes squash on cooktop but roasting is easier and boosts flavor depth - you just have to time it so they are roasted before you start cooking.
To skillet, add the minced garlic, coriander, cayenne, turmeric, chiles, cumin, garam masala and curry and the slit-but-still-whole jalapeno (or serrano) chili peppers. Stir well and cook for 1 minute more.
Add squash cubes to pan, stir in coconut milk (shake can well first!) and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. (If adding baby spinach for nutrition and color boost, add it after about 2-3 minutes so it wilts by time the 5 minutes of cooking squash is done.) If mixture looks dry, thin with a little water. Taste and season with salt.
If you are serving for a dinner party, you can keep curry warm in a (pre-warmed) crock pot set to warm.
Just before serving, stir in lime juice.
Serve atop high-fiber brown rice. Top with diced cilantro (unless you/guests are averse to taste) as it adds a lot of flavor. If desired, garnish with cilantro leaves.
Nutritional Data calculated using My Fitness Pal.