Butternut Squash and Mushroom Curry

- in a 7” Slate Blue bowl

-Ingredients-

- 3 tablespoons canola or coconut oil

- 10 ounces butternut peeled and cut into ½-inch pieces

- Kosher salt and black pepper

- ½ medium yellow onion (cut into thin slices)

- ½ teaspoon mustard seeds

- ½ teaspoon cumin seeds

- 2 garlic cloves, minced or pressed

- 1 teaspoon ground coriander

- Pinch of ground cayenne

- ½ teaspoon ground turmeric

- 1 pound mushrooms (I used white and brown beech)

- 15 oz can of coconut milk (Chaokoh is the best)

- 2 tablespoons lime juice

- Cilantro sprigs, for garnish

-Method-

In a wide skillet, heat oil over medium-high. Add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.

Add onion, salt lightly and cook, stirring, 1 minute. Add mustard seeds and  cumin seeds and let sizzle for 30 seconds, then add garlic, coriander, cayenne, and turmeric. Stir well and cook for 30 seconds more.

Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to brown, about 5 minutes.

Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.

Add lime juice just before serving. Garnish with cilantro.