Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Peel and seed 1 lb butternut squash, then cut the flesh into 1/2-inch cubes; you should have about 12 oz. Peel and finely dice 4 oz yellow onion.

2. 2.

   Mince 2 garlic cloves (about 1/4 oz). Peel and grate 1/2 oz ginger to yield 2 teaspoons.

3. 3.

   Rinse 3/4 cup dry red lentils under cool water in a fine-mesh sieve and drain.

4. 4.

   Heat 1 tablespoon neutral cooking oil in a medium heavy-bottomed saucepan over medium heat. Add 1 teaspoon mustard seeds and 1/2 teaspoon cumin seeds. Cook for 30–60 seconds, until fragrant and the mustard seeds begin popping; use a lid as a splatter shield.

5. 5.

   Add the diced onion and cook for 5 minutes, stirring often, until softened. Stir in the prepared garlic and ginger, 1/2 teaspoon ground turmeric, and 1/8 teaspoon cayenne pepper. Cook for 30 seconds.

6. 6.

   Add the cubed squash, rinsed lentils, 1/2 cup coconut milk, 1 teaspoon fine sea salt, and 2 cups water. Bring to a gentle boil, then reduce to low and partially cover. Simmer for 20–25 minutes, stirring every few minutes to prevent sticking, until the lentils are creamy and the squash is easily pierced with a fork.

7. 7.

   Squeeze 1/2 lemon to obtain 1 tablespoon juice and stir it into the curry. Mash a few squash cubes against the side of the pot to thicken the sauce. If it is thicker than you like, stir in 1/4 cup hot water.

8. 8.

   Ladle the curry into two warm, shallow bowls, leaving some squash cubes visible on top.

Want more detail? See the temperature guide.