Winter squash and wild mushroom curry from City Kitchen at The New York Times by David Tanis

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Notes about this recipe

  • Eat Your Books

    Can substitute other winter squash for butternut squash, and onions for shallots.

  • Astrid5555 on February 11, 2023

    This is such a tasty curry. Used cremini mushrooms and butternut squash which I had on hand. Whole family liked it a lot, served over steamed basmati rice.

  • wkhull on January 13, 2023

    I used cremini and oyster. I de-rib/seeded on huge jalapeno and chopped it up instead of slicing it like recipe indicated. Kabocha squash worked well, though required increased cooking time. Served over thin rice noodles. Good weeknight dish, but not a keeper. I wish I had thrown in some edamame and soy sauce.

  • lorloff on January 09, 2023

    This was really delicious. We used Maitake, trumpet and shiitake Mushrooms and Hubbard squash from the farmers market. We used all the whole recommended spices and whole coconut milk. The lime juice created a great balance to the dish that was excellent. Highly recommended.

  • babyfork on November 08, 2020

    I used butternut squash and 5 kinds of mushrooms: maitake, trumpet, velvet pioppini, nebrodini bianco and forest nameko. I did not have the optional curry leaves. I added the whole black mustard seeds and cumin seeds, but instead of the ground spices (coriander, cayenne and turmeric) I added about 2 tbsps of Sun Brand Madras curry powder. Added a whole can (13.5 fl oz) of light coconut milk, instead of the 3/4 cup called for. I did add the full 2 tbsps of lime juice, but would add 1 tbsp next time. But overall this was a very tasty (and healthy) dish.

  • msakir on April 19, 2020

    Can basically substitute any root or winter vegetable for squash and mushrooms

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