Careme

Instructions

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1. 1.

   Peel and seed 1 small butternut squash, about 1 lb whole, and cut the flesh into 1/2-inch cubes; you should have about 12 oz. Dice 1/2 medium yellow onion (about 4 oz). Mince 2 garlic cloves and finely grate enough ginger root to measure 1 tablespoon.

2. 2.

   Rinse 3/4 cup dry red lentils in a fine-mesh strainer until the water runs mostly clear, then drain.

3. 3.

   Rinse 1/2 cup dry long-grain white rice and place in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Cook for 18–20 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes; fluff before serving. Make the curry while the rice cooks.

4. 4.

   Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the prepared onion and cook for 5–6 minutes, stirring occasionally, until softened.

5. 5.

   Add the prepared garlic and ginger, 2 teaspoons mild curry powder, and 1/2 teaspoon ground cumin. Stir for 30 seconds, until fragrant.

6. 6.

   Add the prepared squash, drained lentils, 1 teaspoon fine sea salt, and 2 1/2 cups water. Bring to a simmer, then partially cover and cook over medium-low heat for 20–25 minutes, stirring occasionally, until the squash is tender and the lentils have broken down into a creamy sauce. If the curry becomes too thick before the squash softens, add water 1/4 cup at a time.

7. 7.

   Remove the curry from the heat and let it cool for 2 minutes. Stir in 2 tablespoons plain yogurt to give the sauce a gently tangy finish.

8. 8.

   Divide the rice and curry between two bowls. Spoon 1 tablespoon plain yogurt onto each serving and swirl lightly across the curry.

Want more detail? See the temperature guide.