Butternut Squash and Mushroom Coconut Curry

This is a real crowd-pleaser that comes together in about 40 minutes. If mushrooms are in season, scour the markets for some wild varieties to mix in here (chanterelle, hen of the woods, lobster). Serve this for your next meatless Monday meal or anytime you want a hearty, comforting, vegetarian/vegan stew.

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Serves 4

  • 1 butternut squash, peeled, seeded for about 4 cups cubed

  • 3 T avocado oil, or canola, divided

  • Kosher salt and ground black pepper

  • 1 small yellow onion, finely chopped

  • 2 garlic cloves, minced or grated

  • 2 T curry powder

  • 1 t garam masala

  • 1 t cumin

  • 1⁄2 t black mustard seeds

  • 1⁄4 t cayenne, more if you like spice

  • 1 lb mushrooms (shiitake, oyster, royal trumpets, portobellos, chanterelles, cremini, whatever you have but try to mix several varieties)

  • 1⁄4 c dry white wine, or water

  • 1 15-oz can full-fat coconut milk

  • 2 c spinach or baby kale, chopped

  • 2 T lime juice

  • Cilantro, chopped for garnish

Heat 2 tablespoons oil in a large Dutch oven or deep skillet over medium-high heat. Add squash in one layer (sauté in batches if necessary), season with salt and pepper and saute 3 minutes until cubes have browned slightly. Toss to turn them and cook another 2-3 minutes until tender. Remove squash from the pot to a plate.

Add remaining tablespoon of oil and onion to the pot. Cook onion over medium heat for 3 minutes, stirring, to soften. Add garlic, curry powder, garam masala, cumin, mustard seeds, and cayenne. Stir briefly and cook for 1 minute. Increase the heat a bit, add the mushrooms and sprinkle with salt. Stir and toss for about 5 minutes, until the mushrooms soften and release some of their moisture.

Add wine and use a wooden spoon to scrape up any browned bits on the bottom of the pot. Simmer to reduce wine by half, then return the squash to the pot. Add the coconut milk and spinach. Bring to a simmer, then reduce the heat and cook for about 5 minutes until the spinach is wilted. Taste for salt. If the mixture seems too thick, add some water or additional coconut milk.

Stir in lime juice. Garnish with chopped cilantro and serve over rice if desired.

Soups and Stews, MainChouquette KitchenWarm, Curry, Butternut