Careme

Instructions

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1. 1.

   Peel and seed 1 lb whole butternut squash, then cut into 1/2-inch cubes; you should have about 12 oz prepared squash. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

2. 2.

   Prepare the aromatics and garnish:

   • Finely dice 1 small yellow onion (about 4 oz).
   • Dice 6 oz Roma tomatoes.
   • Mince 2 garlic cloves.
   • Finely grate 2 teaspoons fresh ginger.
   • Chop 2 tablespoons fresh cilantro and set aside for serving.
3. 3.

   Heat 1 tablespoon neutral cooking oil in a medium heavy saucepan over medium heat. Add 1/2 teaspoon brown mustard seeds, cover briefly and let them begin to pop, about 30 seconds. Add the diced onion and cook, stirring, for 5–6 minutes until softened and lightly golden.

4. 4.

   Lower the heat and stir the following into the onion:

   • The minced garlic and grated ginger
   • 1 1/2 teaspoons mild curry powder
   • 1/4 teaspoon ground turmeric
   • 1/4 teaspoon crushed red pepper

   Cook, stirring, for 30 seconds until fragrant. Add the diced tomatoes and cook for 2 minutes, scraping the bottom of the pan.

5. 5.

   Add the prepared squash, drained lentils, 1 1/4 teaspoons fine sea salt and 2 cups water. Bring to a gentle boil, then reduce the heat and partially cover. Simmer for 20–25 minutes, stirring occasionally, until the squash is easily pierced and the lentils have softened into a thick curry. If it begins sticking before the squash is tender, add water 1/4 cup at a time.

6. 6.

   Stir in 1/2 cup unsweetened coconut milk and simmer uncovered for 3 minutes. Remove from the heat and squeeze in 1 tablespoon juice from 1/2 lime.

7. 7.

   Divide the curry between two shallow bowls, keeping some squash cubes visible on top. Scatter with the prepared cilantro and serve.

Want more detail? See the temperature guide.