Careme

Instructions

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1. 1.

   Prepare the vegetables and aromatics:

   • Peel 1 1/4 lb whole butternut squash and cut the roughly 12 oz of flesh into 1/2-inch cubes.
   • Dice 1/4 lb yellow onion.
   • Dice 1/4 lb Roma tomato.
   • Mince 2 garlic cloves.
   • Grate 1 tablespoon ginger.

   Keep each prepared ingredient separate.

2. 2.

   Rinse 1/2 cup brown rice. Bring it to a boil in a covered saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Reduce to low and simmer, covered, for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Start the curry while the rice cooks.

3. 3.

   Heat 1 tablespoon neutral oil in a second saucepan over medium heat. Add 1 teaspoon brown mustard seeds and 1/2 teaspoon cumin seeds; stir for about 30 seconds, until the mustard seeds begin to pop.

4. 4.

   Add the prepared onion and 1/2 teaspoon Diamond Crystal kosher salt. Cook for 3 minutes, stirring occasionally. Add the prepared tomato, garlic, and ginger with 1/2 teaspoon ground turmeric and 1/4 teaspoon red pepper flakes; cook for 2 minutes, stirring.

5. 5.

   Stir in 1/2 cup dry red lentils, the prepared squash, 1 3/4 teaspoons Diamond Crystal kosher salt, and 2 1/2 cups water. Bring to a simmer, then cook uncovered for 18–20 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick curry.

6. 6.

   Stir 1 teaspoon apple cider vinegar into the curry. Fluff the rested rice, spoon it into two bowls, and top with the curry.

Want more detail? See the temperature guide.