Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Peel and seed 1 small butternut squash, about 1 1/2 lb whole. Cut the resulting 1 lb of flesh into 1/2-inch cubes so it cooks quickly.

2. 2.

   Dice 1 small yellow onion (about 4 oz). Mince 2 garlic cloves and finely grate enough ginger to measure 1 tablespoon; keep the garlic and ginger together in a small bowl.

3. 3.

   Rinse 1/2 cup dry white rice. Put it 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 15–18 minutes, until the water is absorbed; remove from the heat and leave covered for 10 minutes. Prepare the curry while the rice cooks.

4. 4.

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

5. 5.

   Heat 1 tablespoon neutral cooking oil in a medium heavy saucepan over medium heat. Add 1/2 teaspoon black mustard seeds and 1/2 teaspoon cumin seeds. Cover briefly if the seeds sputter and cook for about 30 seconds, until fragrant. Add the diced onion and cook for 5 minutes, stirring, until softened.

6. 6.

   Add the prepared garlic and ginger and stir for 30 seconds. Stir in the following seasonings:

   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper
   • 1 1/4 teaspoons fine sea salt

   Add the rinsed lentils, cubed squash, 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 tender and the lentils have softened into a thick sauce. If it becomes too thick before the squash is tender, add 1/4 cup water.

7. 7.

   Stir 1/2 cup unsweetened canned coconut milk into the curry and simmer uncovered for 3 minutes. Remove from the heat. Squeeze 1/2 lime to obtain about 1 tablespoon juice and stir it in.

8. 8.

   Fluff the rice and divide between two shallow bowls. Spoon the squash and lentil curry alongside and partly over the rice, leaving some golden squash cubes visible on top.

Want more detail? See the temperature guide.