0.5
unces butternut or other winter squash, peeled and cut into 1/2-inch pieces
Kosher salt
Black pepper
1-2
small green chiles, such as jalapeño or serrano
3
medium shallots or 1 small onion, finely diced
0.5
tsp black mustard seeds
0.5
tsp cumin seeds
Handful of fresh or frozen curry leaves (optional)
2
garlic cloves, minced
1
tsp ground coriander
Pinch of ground cayenne
0.5
tsp ground turmeric
0.12
und mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
0.75
cup coconut milk
2
tbsp lime juice
Cilantro sprigs, for garnish
Steps
in a wide skillet, heat oil over medium-high. 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 chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
Return squash cubes to skillet, 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.
Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.