Careme

Instructions

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1. 1.

   Peel and seed the 1 1/2 lb butternut squash, then cut its flesh into 1/2-inch cubes; you should have about 1 lb.

2. 2.

   Prepare the aromatics and tomatoes:

   • Dice 1/2 lb yellow onion.
   • Dice 1/2 lb Roma tomatoes.
   • Mince 2 garlic cloves.
   • Grate 1 tablespoon ginger root.

   Keep the tomatoes separate from the aromatics.

3. 3.

   Rinse 3/4 cup red lentils until the water runs mostly clear.

4. 4.

   Rinse 1/2 cup white rice. Put it in a small saucepan with 3/4 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and cook over low heat for 15 minutes; turn off the heat and leave covered for 5 minutes.

5. 5.

   While the rice cooks, heat 1 tablespoon neutral oil in a medium pot over medium heat. Cook the diced onion for 5 minutes, stirring occasionally. Add the minced garlic and grated ginger and cook for 1 minute.

6. 6.

   Stir 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon ground turmeric into the aromatics for 30 seconds. Add the diced tomatoes and cook for 3 minutes, stirring, until they begin to soften.

7. 7.

   Add the cubed squash, rinsed lentils, 2 cups water, and 1 1/2 teaspoons fine sea salt. Bring to a simmer, cover loosely, and cook for 20–22 minutes, stirring occasionally, until the squash is tender and the lentils are creamy. Add up to 1/2 cup more water if the curry thickens before the squash is done.

8. 8.

   Stir 1/2 teaspoon garam masala into the curry. Fluff the rice, divide it between two bowls, and spoon the curry over it.

Want more detail? See the temperature guide.