Careme

Instructions

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1. 1.

   Peel and seed 1 small butternut squash, about 1 lb whole, then cut the flesh into 1/2-inch cubes; you should have about 12 oz. Thinly slice 1/2 medium yellow onion (about 4 oz).

2. 2.

   Mince 2 garlic cloves and finely grate enough ginger root to measure 1 tablespoon. Set these aromatics together beside the stove. Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain.

3. 3.

   Rinse 1/2 cup dry long-grain white rice and drain. Place in a small saucepan with 1 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed, then turn off the heat and let stand, covered, for 5 minutes. Cook the curry while the rice cooks.

4. 4.

   Heat 2 teaspoons neutral oil in a medium saucepan over medium heat. Add the sliced onion and cook for 5–6 minutes, stirring, until softened. Add the prepared garlic-ginger aromatics and cook for 1 minute.

5. 5.

   Stir the following seasonings into the onion mixture:

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

   Cook, stirring, for 30 seconds.

6. 6.

   Add the rinsed lentils, cubed squash, 1 cup light coconut milk, 1 1/2 cups water, and 1 teaspoon fine table salt. Bring to a gentle simmer. Partially cover and cook over medium-low heat for 22–25 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a creamy sauce. If it becomes too thick before the squash is tender, add water 2 tablespoons at a time.

7. 7.

   Once the curry is tender, heat the remaining 1 teaspoon neutral oil in a small skillet over medium heat. Add 1/2 teaspoon black mustard seeds and 1/2 teaspoon cumin seeds. Cover loosely with a lid or splatter screen and cook for 30–60 seconds, until the mustard seeds begin popping and the cumin smells toasted. Immediately pour the seeds and oil into the curry.

8. 8.

   Stir 2 teaspoons apple cider vinegar into the curry. Fluff the rice and divide between two shallow bowls. Spoon the squash and lentil curry alongside the rice, keeping some golden squash cubes visible on top.

Want more detail? See the temperature guide.