Careme

Instructions

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1. 1.

   Peel and seed 1 small butternut squash, about 1 1/2 lb whole. Cut 1 lb of the flesh into 1/2-inch cubes; save any extra for another meal. Small, evenly sized cubes will cook quickly.

2. 2.

   Finely dice 1 small yellow onion (about 4 oz). Mince 2 garlic cloves and grate enough peeled ginger to measure 1 tablespoon, keeping the onion separate from the garlic and ginger.

3. 3.

   Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain. Separately rinse 1/2 cup dry basmati rice and drain.

4. 4.

   Put the rinsed rice in a small saucepan with 3/4 cup water and 1/4 teaspoon table salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed, then remove from the heat and leave covered for 5 minutes. Make the curry while the rice cooks.

5. 5.

   Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the diced onion and cook for 4 minutes, stirring occasionally, until softened. Add the prepared garlic and ginger and cook for 30 seconds.

6. 6.

   Stir the following spices into the onion mixture:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Cook, stirring, for 30 seconds, until fragrant.

7. 7.

   Add the prepared squash, rinsed lentils, 1 1/4 teaspoons table salt, and 2 1/2 cups water. Bring to a gentle boil, then reduce the heat and partially cover. Simmer for 20–25 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick sauce. If it becomes too thick before the squash is tender, add water 1/4 cup at a time.

8. 8.

   Stir in 1/2 teaspoon garam masala and 1 tablespoon apple cider vinegar. Mash a few squash cubes against the side of the pan to thicken the curry, leaving most intact. Simmer uncovered for 2 minutes.

9. 9.

   Fluff the rice and divide between two shallow bowls. Spoon the squash and lentil curry alongside and partly over the rice, keeping some golden squash cubes visible.

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