In the Pacific Northwest, fall’s arrival is certain when one can buy local wild mushrooms in stores and at farmers markets. Last week I bought some of the first chanterelles this autumn. They always remind me of my childhood near the Black Forest. My father used to take us kids along to forage for wild mushrooms right after the first fall rains.
I still love going to the woods, but only for hiking!
Anyways, the same day that I picked up those chanterelles, I also got a butternut squash, golden beets, the last of the summer corn and golden bell peppers. While putting away my groceries later I noticed a jar of yellow Thai curry paste, and that’s when I decided to make a Golden Oregon Autumn Curry. It came together quickly, plus we had delicious leftovers!
In addition I decided to mix it up for a change and serve German Semmelknödel with this around-the-globe curry. Knödel are a type of German dumpling. I’ve seen them in a number of places, including World Market.
In Germany they are typically served with meat and gravy. They did however go really well with the curry in my opinion. Perhaps I’ll make some Spätzle for the next curry!
Here’s the recipe:
- a little coconut oil
- 1 large shallot, peeled and minced
- yellow Thai curry paste
- 1 to 2 cups mushrooms, preferably chanterelles, cleaned and sliced
- 2 cups peeled and diced butternut squash
- 2 to 3 small golden beets, peeled and cubed
- 1 yellow bell pepper, cut into bite size pieces
- 1 pack of extra firm tofu, cut into small cubes
- 1 can (14 oz.) coconut milk
- 1 or 2 ears of corn, kernels sliced off
- 1 cup yellow cherry tomatoes, cut in half
- sea salt and freshly ground pepper
- finely chopped fresh cilantro
In a large sauté pan heat a little of the coconut oil.
Add the minced shallot and sauté until fragrant.
Mix a little curry paste into the shallots and cook for a couple of minutes more.
Turn up the heat and add the mushrooms.
Cook until the moisture has evaporated.
Next, add the squash, tofu, peppers and golden beets to the mixture.
Combine everything and pour in the coconut milk.
Fill the can with cold water and add it to the curry.
Stir gently, bring to a boil, then turn down the flame to medium.
Partially cover the pan and simmer the curry until the squash and beets are just about tender.
Add the corn and cherry tomatoes to the pan and simmer a few more minutes.
Taste, and adjust seasoning to your liking.
Right before serving, add in the chopped cilantro.