Careme

Instructions

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1. 1.

   Peel and seed 1 1/2 lb winter squash to yield about 1 lb flesh, then cut the flesh into 1/2-inch cubes. Finely dice 1 small yellow onion (about 4 oz) and mince 2 garlic cloves. Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain.

2. 2.

   Heat 1 tablespoon canola oil in a medium heavy saucepan over medium heat. Add the diced onion and cook for 4–5 minutes, stirring, until softened but not deeply browned.

3. 3.

   Add the minced garlic and the following spices:

   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/2 teaspoon ground ginger
   • 1/8 teaspoon red pepper flakes
   • 1 small cinnamon stick, about 2 inches long

   Stir for 30 seconds, just until fragrant.

4. 4.

   Add the prepared squash, rinsed lentils, 1 1/4 teaspoons extra-fine sea salt, and 2 cups water. Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for 20–25 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick sauce. If the mixture begins sticking before the squash is tender, add water 1/4 cup at a time.

5. 5.

   Stir in 3/4 cup plus 1 tablespoon coconut milk and simmer uncovered for 5 minutes, stirring occasionally. Lightly mash a few squash cubes against the side of the pan to make the curry creamy while leaving most pieces intact.

6. 6.

   Remove the cinnamon stick. Cut 1/2 lime into two wedges. Divide the curry between two shallow bowls and serve with the lime wedges for squeezing over each portion.

Want more detail? See the temperature guide.