Winter Squash and Wild Mushroom Curry Recipe (2024)

Curry leaves are leaves of the Murraya Koenigii tree. Do not confuse with something called "curry plant" (helichrysum) which has no connection with Indian cooking.Curry leaves are widely used in South Indian cooking, and impart a very characteristic aroma and taste to the food. There is no real substitute.They are easily available in the US as Indian grocery stores have proliferated in most areas, otherwise via the Internet.Curry leaves also have no connection with curry powder.

Delicious, but instructions are a bit off. Makes no more than 4 servings. Double squash. Pre-roast squash for 10 min at 400 to ensure it will be fully cooked, then saute. Mushrooms need more than 5 min to soften. Use 1/4 tsp cayenne at least. Ground cumin is fine. Full can coconut milk. Add 1 crushed preserved lime when returning squash to pan. Loosen curry with water if needed before serving.

Made this tonight to eat during the rain storm tomorrow. Used 3 hot peppers from our garden seeded. Tasted absolutely fabulous.Two changes:1. Instead of water I added 1/4 cup of vermouth2. Added canned chickpeas Instead of serving it with rice I would serve it crusty bread and garlic butter

I made this tonight, and it was AMAZING. I would say the curry leaves are not really optional. I can't really imagine it without them as they were one of the strongest tastes. I really think they are necessary. I did add a half a tsp of ground cumin and a half a tsp of garam masala as others had suggested. I used 8 ozs of creminis, 4 ozs oyster, and 4 ozs porcini mushrooms. I thought it was out of this world.

I used a little more squash and mushrooms, a full can of coconut milk, then added a 5 ounce box of baby spinach at the end, stirring just to wilt the spinach. Delicious.

the curry leaves that are sold in Indian stores can be frozen.

I was thinking of making it with sweet potato cubes and roasting them in the oven 'til soft or nearly soft first, and then adding them at step 5.

I made this for a dinner party last night and it was wonderful! I baked the squash first, and I think that was a good idea. I also added zucchini and summer squash, which worked well with the curry. Delicious!

A bit blander than expected--the flavors had more depth when I heated up leftovers 2 days later, which makes me guess this works better as a "prepare ahead" dish. Goes well with rice noodles. I roasted the squash on parchment paper rather than frying--you're more able to control the fat that way and it's super easy.

For those of us who use no garlic or onion: add an inch of minced ginger to the masala step.Delicious, but instructions are a bit off. Makes no more than 4 servings. Double squash. Pre-roast squash for 10 min at 400 to ensure it will be fully cooked, then saute. Mushrooms need more than 5 min to soften. Use 1/4 tsp cayenne at least. Ground cumin is fine. Full can coconut milk. Add 1 crushed preserved lime when returning squash to pan. Loosen curry with water if needed before serving.

More sheer genius. Suits my steady move to 80% vegetarian diet. Have nearly all Madhur's books and use them often. Most ingredients were in my kitchen except for mushrooms, which a short drive to the markets has sorted. Am in the final stage of cooking this curry and it smells fabulous. I know, it is spring in Australia, but the most amazing range of mushrooms are available at the markets so I bought them.

Used light coconut milk, a dried smoked jalapeño & curry leaves (from East Asian market) & it's so good I'm standing here eating 2 out of the 4-6 servings!

Some Indian dishes do make liberal use of butter/ghee when richness is needed. Depending on the region, most Indian dishes are braised and stir-fried with spices tempered in coconut/peanut/sesame/mustard/other vegetable oil.

Like so many things in life, this dish gets better with age. I greatly enjoyed the leftovers two days later while finding the "day of" version a bit bland. I roasted the squash in the oven, added a bit extra cumin and served over basmati rice with some naan on the side. Will definitely repeat this, but perhaps make it early in the day and reheat when it's time for dinner.

Doubled the spices and garlic and used one cup of coconut milk. Let it simmer on low for 20 min. Was absolutely delicious!

Substitutes for the squash--someone suggested sweet potatoes, or maybe carrot chunks--would be welcome, since preparing a butternut squash is murder on your hands. I agree with other reviewers: yes, you can skip the curry leaves, but it's better with them!

This is really good IF you make it in a pressure cooker (eg. Instant Pot). I have no idea what black magic the recipe writers used to cook the butternut squash through in 10 minutes; I have no such powers. Just replace the simmer in Step 5 with 3 minutes at high pressure and you won't be stressed about undercooked squash.

Delectable!! Next time, will pre-bake squash, add a bit more cayenne. So yummy.

Made as written but took the advice of a commenter & increased the sauteing time of the squash. 2 mins to each side isn't enough. I probably sauteed for 3-4 mins each side & the squash was a perfect, firm texture at the end & not mushy at all. I did also add the full can of coconut milk which was perfect. Served with Jasmine rice. Delicious! Going forward, I can see this with shredded chicken.

Very quick-to-make, yummy & hearty dinner--perfect for a chilly evening. I roasted 20 ounces of pre-cubed squash for about 15 min at 400 rather than sautéing. I forgot to buy mushrooms, so I added a small bag of spinach and a can of garbanzo beans after putting the roasted squash and the coconut milk into the pot. I doubled the spices and used 1 can of full-fat coconut milk and 1/4 can of lite coconut milk.

Did not stray too far from the ingredients as listed in the recipe. Used of a full can of coconut milk. Seeded and diced two serrano peppers, using Kashmiri chili powder instead of cayenne. Wanted to add chickpeas but the only thing we had on hand was black beans so used those. Was concerned about the black beans yet found this dish to be surprisingly good. Lime and curry leaves are a must. Will definitely make this again. Still open to trying chickpeas.

I have a bag of dried curry leaves from a local Indian market. How might I use them in place of fresh/frozen? Is it like other dried herbs vs. fresh, use about 1/3?

Use coconut oil instead of vegetable oil to enhance the flavor, especially if you’re using lite coconut milk. Which is all I had handy.

So I do a lot of cooking for little ones who are anti-heat. So no peppers or cayenne. I bumped up all the other spices a bit. It was a hit with both small boys.

This is fantastic and vegan but doesn’t appear in my vegan search.

add more coconut milk

What do you do with the jalapenos at the end? They are bigger than anything else in the dish.

Couldn’t find curry leaves, used lime leaves and they were delicious in this. Definitely use black mustard seeds not yellow

Really awful--sorry to nsay so, inventor. All those interesting flavors cancelled each other out, and it was so bland, kind of mushy, very disappointing. Such a waste of those pretty shiitake and oyster mushrooms!

Used dried porcini ( rehydrated) bc didn’t have enough fresh mushrooms and a whole can of low fat coconut milk. Roasted delicata squash for 10 min on 425 before the sautee to help soften. Delish