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Winter Squash and Wild Mushroom Curry

By cooking.nytimes.com

Winter Squash and Wild Mushroom Curry

Cook:30min

Updated at: Tue, 10 Jun 2025 00:20:47 GMT

Nutrition balance score

Good

Glycemic Index

42

Low

Glycemic Load

7

Low

Nutrition per serving

Calories269.4 kcal (13%)

Total Fat22 g (31%)

Carbs17.5 g (7%)

Sugars6.8 g (8%)

Protein6 g (12%)

Sodium212.3 mg (11%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 tablespoonsvegetable oil

10 ouncesbutternut squash

or other winter, peeled and cut into 1/2-inch pieces

small, such as jalapeño or serrano

medium, or 1 small onion, finely diced

½ teaspoonblack mustard seeds

½ teaspooncumin seeds

fresh curry leaves

or frozen, optional

1 teaspoonground coriander

½ teaspoonground turmeric

1 poundmushrooms

preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick

¾ cupcoconut milk

2 tablespoonslime juice

cilantro sprigs

Instructions

View on cooking.nytimes.com

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Notes

2 liked

0 disliked

Very good! Buy pre-cut butternut squash to cut prep time, add 1/4-1/2 tsp cayenne, and add garam masala for a bit more flavor. Can use whole can of coconut milk (lite is fine). Takes almost double the time to cook the squash. Bulk up by using up to 20 oz. squash and another item (spinach, etc.) With 1-cup uncooked rice, makes 4 hearty svgs or 5 smaller svgs.