Careme

Instructions

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1. 1.

   Peel and seed 1 small butternut squash, about 1 1/2 lb, and cut the resulting 1 lb of flesh into 1/2-inch cubes. Dice 1 small yellow onion, about 4 oz, and chop 2 medium Roma tomatoes, about 6 oz total.

2. 2.

   Mince 2 cloves peeled garlic and finely grate enough ginger to measure 1 tablespoon. Rinse 3/4 cup dry red lentils in a fine-mesh strainer until the water runs mostly clear.

3. 3.

   Rinse 1/2 cup dry basmati rice. Combine it in a small saucepan with 3/4 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Cook for 12–15 minutes, then remove from the heat and leave covered for 10 minutes. Cook the curry while the rice cooks and rests.

4. 4.

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

5. 5.

   Add the prepared garlic and ginger, along with these spices:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Stir for 30 seconds, then add the chopped tomatoes. Cook for 3–4 minutes, stirring and crushing them with a spoon, until softened.

6. 6.

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

7. 7.

   Stir 1/2 teaspoon garam masala into the curry and simmer uncovered for 2 minutes. Mash a few squash pieces against the side of the pan to thicken the sauce while leaving most cubes intact.

8. 8.

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

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