A winter squash and mushroom curry stew is made into something spectacular with a dressing of fresh coriander leaves. (If you call it coriander you can spoil many a cilantro-hater’s dining experience, as I am wont to do.) This recipe felt more like fall and winter to me, but we had a string of rainy and dreary days last week, and it was easy to find some butternut squash and mushrooms, so here we have it. The coriander makes it much more spring-like, especially when kept intact and not chopped.
