Careme

Instructions

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1. 1.

   Rinse 1/2 cup dry brown rice. Combine it in a small saucepan with 1 1/4 cups water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, cover, and simmer over low heat for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and leave covered for 5 minutes. Prepare the curry while the rice cooks.

2. 2.

   Peel and seed 1 lb whole butternut squash, then cut the flesh into 1/2-inch cubes; you should have about 12 oz prepared squash. Dice 4 oz yellow onion. Finely chop 12 oz Roma tomatoes, keeping their juices.

3. 3.

   Mince 2 peeled garlic cloves. Peel and grate 1/2 oz ginger root to yield about 1 tablespoon. Drain and rinse 1 jar (12.7 oz) cooked chickpeas.

4. 4.

   Heat 2 teaspoons canola oil in a deep, lidded skillet over medium heat. Add 1/2 teaspoon cumin seeds and let sizzle for 30 seconds. Add the diced onion and cook for 6–7 minutes, stirring frequently, until softened and lightly golden.

5. 5.

   Add the minced garlic and grated ginger, then stir for 30 seconds. Add the following spices:

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

   Stir for 15 seconds, then immediately add the chopped tomatoes and their juices. Cook for 5–6 minutes, stirring and crushing the tomatoes, until thick and saucy.

6. 6.

   Add the cubed squash, 1 cup water, and 1 teaspoon Morton kosher salt flakes. Bring to a simmer, cover, and cook over medium-low heat for 18–22 minutes, stirring occasionally, until the squash is tender. If the pan starts to dry out before the squash softens, add 2 tablespoons water.

7. 7.

   Stir the rinsed chickpeas and 1/2 teaspoon garam masala into the curry. Simmer uncovered for 5 minutes, until the chickpeas are hot and the sauce coats the vegetables. Gently mash a few squash cubes against the skillet to thicken the sauce.

8. 8.

   Fluff the brown rice and divide between two shallow bowls. Spoon the chickpea and squash curry alongside, keeping some golden squash pieces visible on top.

Want more detail? See the temperature guide.