This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It&amp;rsquo;s also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.

Winter Squash and Wild Mushroom Curry

vegetable oil

butternut

Kosher salt and black pepper

green chiles,

shallots

black mustard seeds

cumin seeds

curry leaves (optional)

garlic cloves,

coriander

cayenne

turmeric

coconut milk

lime juice

Cilantro sprigs,

winter squash and wild mushroom curry

Servings: 1

Cost: $47.34 /serving

Author : cooking.nytimes.com

Ingredients

Instructions

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