Careme

Instructions

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1. 1.

   Peel and seed 1 small butternut squash, about 1 pound whole, then cut the approximately 12 ounces of flesh into 1/2-inch cubes. Finely dice 1/2 medium yellow onion (4 ounces). Mince 2 garlic cloves and finely grate enough ginger to measure 1 tablespoon; keep the aromatics separate from the onion.

2. 2.

   Rinse 3/4 cup dry red lentils in a fine-mesh sieve until the water runs mostly clear, then drain. Separately rinse and drain 1/2 cup dry long-grain white rice.

3. 3.

   Place the rinsed rice in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes while you make the curry.

4. 4.

   Heat 1 tablespoon neutral cooking oil in a medium saucepan over medium heat. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds. Partially cover against splattering and cook for 30–60 seconds, until the mustard seeds begin to pop. Add the prepared onion and cook for 5 minutes, stirring, until softened.

5. 5.

   Reduce the heat to medium-low and add the following aromatics and spices:

   • The prepared 2 minced garlic cloves
   • The prepared 1 tablespoon grated ginger
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon red pepper flakes

   Stir for 30 seconds, just until fragrant.

6. 6.

   Add the prepared squash, rinsed lentils, 1 1/2 cups water, and 1 teaspoon fine sea salt. Bring to a gentle simmer, cover, and cook over low heat for 20–24 minutes, stirring occasionally, until the squash is tender and the lentils have broken down into a thick sauce. If the mixture starts sticking before the squash is tender, add 2 tablespoons water at a time.

7. 7.

   Stir 1/2 cup unsweetened coconut milk into the curry and simmer uncovered for 3 minutes. Gently mash a few squash cubes against the saucepan to thicken the sauce, leaving most intact. Remove from the heat and stir in 2 teaspoons apple cider vinegar.

8. 8.

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

Want more detail? See the temperature guide.