Careme

Instructions

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1. 1.

   Peel and cut 12 ounces butternut squash into 3/4-inch cubes. Wash 16 ounces rainbow chard; finely chop the stems and roughly chop the leaves, keeping them separate.

2. 2.

   Dice 1/2 medium yellow onion (about 4 ounces), mince 2 cloves garlic, and grate 1 tablespoon ginger. Rinse 3/4 cup dry red lentils in a fine-mesh sieve.

3. 3.

   Mix the spice blend:

   • 1 teaspoon ground coriander
   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon crushed red pepper

   Set it beside the stove.

4. 4.

   Rinse 1/2 cup dry white rice. Bring it to a boil with 1 cup water and 1/4 teaspoon Morton kosher salt. Cover, reduce to low, and cook for 17 minutes. Turn off the heat and let it stand, covered, for 5 minutes; start the curry while the rice cooks.

5. 5.

   Heat 1 tablespoon neutral cooking oil in a wide, deep skillet over medium heat. Add the diced onion and chard stems; cook for 4 minutes, stirring. Add the minced garlic and grated ginger and cook for 1 minute, then stir in the spice blend for 30 seconds.

6. 6.

   Add the rinsed lentils, cubed squash, 1/2 cup unsweetened coconut milk, 2 cups water, and 2 teaspoons Morton kosher salt. Bring to a gentle simmer, cover, and cook for 18 minutes, stirring occasionally, until the squash and lentils are tender.

7. 7.

   Stir in the chard leaves in handfuls. Simmer uncovered for 4 minutes, until wilted and the curry is spoonable. Squeeze in the juice of 1 lime.

8. 8.

   Fluff the rice, divide it between two bowls, and spoon the squash, chard, and lentil curry over the top.

Want more detail? See the temperature guide.