Step 1

Prepare all the vegetables and measure the spices into separate bowls before you begin.

Step 2

Cut two slits in the chili to open it but leave it whole. (this allows the flavor of the chili to release into the sauce without making it too spicy). Set aside.

Step 3

In a large sauté pan, heat 2 tablespoons of oil over medium-high heat.

Step 4

Add squash cubes in one layer, season with salt and pepper.

Step 5

Cook for 2 minutes, letting the cubes brown slightly,

Step 6

Flip and cook for 2 minutes more.

Step 7

Remove from pan and set aside.

Step 8

Add the final tablespoon of coconut oil to the same pan. Add shallots, sprinkle with salt and sauté stirring 1 minute. Add mustard seeds, cumin seeds and let sizzle for 30 seconds.

Step 9

Add garlic, coriander, cayenne, turmeric and the whole chili. Stir.

Step 10

Add mushrooms to the pan, season with salt and toss to coat with the spices. It will look like a lot of mushrooms but they will cook down.

Step 11

Continue to sauté, on medium high, stirring, until mushrooms begin to soften, about 5 minutes.

Step 12

Return squash cubes to the pan, stir in coconut milk and bring to a simmer.

Step 13

Lower heat to medium-low and simmer, covered for another 5 minutes until the mushrooms are tender. Stir occasionally.

Step 14

Taste and season with salt.

Step 15

Just before serving stir in lime juice.

Step 16

Garnish with cilantro.