Koginut Squash and Mushroom Curry

Serves 4

INGREDIENTS

 

1 ½ cups peeled Koginut Squash cut in 1’’ dice

½ cup celery root, peeled and cut in 1” dice

1 serrano chile

½ cup diced red onion

2 minced garlic cloves

½ teaspoon black mustard seeds

½ teaspoon cumin seeds

3 T ghee

1 T olive oil

½ t. turmeric

½ t. ground coriander

A pinch of chili flakes

1 can full fat coconut milk

8 oz. whole mushrooms like shiitake, cremini, or maitake, cut in half or torn

Cilantro sprigs, scallions cut on a bias, and lime wedge for garnish

 

DIRECTIONS

Heat half of the ghee over medium heat in a wide pot. Add half of squash, season with salt and pepper, and cook, browning on all sides. Remove from pot and cook remaining squash.

 

Remove second batch of squash and cook the celery root in the same way, adding more ghee if necessary.

 

Toss mushrooms in olive oil and spread on a sheet tray with parchment. Roast in a 400-degree oven for about 8-10 minutes, until mushrooms are brown and crispy. Reserve.

 

Add red onion to the large pot and sauté until starting to crisp, 5 minutes or so. Add garlic, mustard seed, cumin seed, turmeric, coriander, and cayenne. Sauté spices for a few minutes to roast. 

 

Cut a slit in the serrano chile, and add it to the pot. Return squash and celery root to pot, add coconut milk, and bring to a boil. Reduce heat, cover, and simmer until squash and celery root is tender.

 

Ladle into bowls, and garnish with cilantro, scallions, and lime. Serve with rice or rice noodles.

Celebrating 200 years of farming in Clarksville, Ohio. Jon Branstrator continues his family heritage of growing quality produce free of GMOs and pesticides.

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