Careme

Instructions

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

1. 1.

   Prepare the vegetables and aromatics:

   • Peel and seed 1 small butternut squash, about 1 1/2 lb whole, and cut the resulting approximately 1 lb flesh into 1/2-inch cubes.
   • Finely dice 1/2 medium yellow onion (about 4 oz).
   • Mince 2 garlic cloves.
   • Finely grate enough ginger root to measure 1 tablespoon.

   Keep the squash separate from the aromatics.

2. 2.

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

3. 3.

   Heat 1 tablespoon neutral cooking oil in a medium heavy-bottomed pot over medium heat. Add 1/2 teaspoon black mustard seeds and 1/2 teaspoon cumin seeds. Partially cover to contain popping seeds and toast for 30–60 seconds, until fragrant.

4. 4.

   Add the diced onion and cook for 5 minutes, stirring occasionally, until softened. Add the minced garlic and grated ginger and stir for 1 minute.

5. 5.

   Reduce the heat to medium-low and stir in the ground spices:

   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper

   Cook for 20 seconds, stirring, just until fragrant.

6. 6.

   Add the squash, drained lentils, 1 1/4 teaspoons fine sea salt, and 2 cups water. Bring to a gentle boil, then cover partially and simmer over low heat for 20–25 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick curry. If it starts sticking before the squash is tender, add 1/4 cup water.

7. 7.

   Stir in 1/2 cup unsweetened full-fat coconut milk and simmer uncovered for 3 minutes. Halve 1 lime, squeeze one half into the curry, and cut the other half into wedges.

8. 8.

   Divide the curry between two bowls, keeping a few squash pieces visible on top, and serve with the lime wedges.

Want more detail? See the temperature guide.