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Roasted Butternut Squash and Mushroom Curry - Going Lo-Co adaption of David Tanis recipe

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!

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 people
Calories 482 kcal
Author David Tanis, adapted by Karen Swanson

Ingredients

  • 3 tablespoons vegetable oil or canola oil
  • 10 ounces butternut or other winter squash peeled and diced in 1/2-inch cubes
  • Salt and freshly ground black pepper
  • 1 or 2 small whole green chiles such as jalapeño or serrano
  • 3 medium shallots or 1 small onion finely diced. I use already-diced fresh onions and diced more finely
  • ½ teaspoon black or yellow mustard seeds
  • ½ teaspoon cumin seeds
  • Handful of fresh or frozen curry leaves
  • 4 garlic cloves minced
  • 1 teaspoon ground coriander
  • Pinch of cayenne
  • ½ teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon curry powder
  • 1 pound mushrooms preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
  • ¾ cup coconut milk preferably reduced fat
  • 2 tablespoons lime juice freshly squeezed
  • fresh cilantro diced and sprigs for garnish
  • 2 cup brown jasmine rice
  • 1 cup baby spinach leaves optional

Instructions

Prep before cooking

  1. Cook about 2 cups of brown rice or brown jasmine rice so it will done when curry is done.

  2. Roast the diced squash (directions in 'prep' and 'cooking' below) either earlier in the day, or 1 hour before you want to serve.

  3. 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.

Cooking

  1. 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.

  2. In a wide skillet, heat oil over medium-high heat. Add shallots or diced onion to skillet, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves and let sizzle for about 1 minute.  
  3. 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.

  4. Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
  5. 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. 

  6. If you are serving for a dinner party, you can keep curry warm in a (pre-warmed) crock pot set to warm.

  7. Just before serving, stir in lime juice. 

  8. 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.

Recipe Notes

Nutritional Data calculated using My Fitness Pal.

Nutrition Facts
Roasted Butternut Squash and Mushroom Curry - Going Lo-Co adaption of David Tanis recipe
Amount Per Serving
Calories 482 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 7g
Monounsaturated Fat 2g
Sodium 18mg 1%
Potassium 105mg 3%
Total Carbohydrates 87g 29%
Dietary Fiber 6g 24%
Sugars 5g
Protein 9g 18%
Vitamin A 23%
Vitamin C 22%
Calcium 11%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.