Careme

Instructions

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1. 1.

   Peel, halve and seed 1 small butternut squash, about 1 1/2 lb whole. Cut the resulting 1 lb flesh into 1/2-inch cubes. Peel and finely dice 1 small yellow onion, about 4 oz. Finely grate enough ginger root to measure 1 tablespoon.

2. 2.

   Rinse 1/2 cup dry red lentils in a fine-mesh sieve and drain.

3. 3.

   Rinse 1/2 cup dry long grain rice. Place it in a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal Salt flakes. Bring to a boil, cover and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed, then remove from the heat and rest, covered, for 5 minutes. Cook the curry while the rice simmers.

4. 4.

   Heat 1 tablespoon neutral cooking oil in a medium saucepan over medium heat. Add 1/2 teaspoon black mustard seeds and cook for 30–60 seconds, until they begin to pop, partially covering the pan to contain splatters. Add the diced onion and cook for 5 minutes, stirring frequently, until softened.

5. 5.

   Add the grated ginger and the following spices:

   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon red pepper flakes

   Stir for 30 seconds, just until fragrant.

6. 6.

   Add the cubed squash, rinsed lentils, 2 1/4 teaspoons Diamond Crystal Salt flakes and 2 cups water. Bring to a gentle boil, then reduce the heat and simmer partially covered for 20–25 minutes, stirring occasionally, until the squash is tender and the lentils have broken down. If the curry becomes too thick before the squash softens, add water 1/4 cup at a time.

7. 7.

   Stir in 1/2 cup canned unsweetened coconut milk and simmer uncovered for 3 minutes. Remove from the heat and stir in 2 teaspoons apple cider vinegar.

8. 8.

   Fluff the rested rice and divide between two shallow bowls. Spoon the squash and lentil curry alongside or over the rice and serve hot.

Want more detail? See the temperature guide.