Careme

Instructions

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1. 1.

   Peel and seed 1 small butternut squash, about 1 1/2 lb whole, and cut the approximately 1 lb flesh into 1/2-inch cubes. Dice 4 oz yellow onion and chop 8 oz Roma tomatoes. Mince 2 garlic cloves; peel and finely grate 1/2 oz ginger.

2. 2.

   Rinse 6 oz dry red lentils in a fine-mesh strainer until the water runs mostly clear, then drain.

3. 3.

   Heat 1 tablespoon neutral oil in a heavy saucepan over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.

4. 4.

   Add the prepared garlic and ginger along with the following spices:

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

   Stir for 30 seconds, then add the chopped tomatoes and cook for 3 minutes, stirring and crushing them slightly.

5. 5.

   Add the cubed squash, rinsed lentils, 1 5/8 teaspoons fine table salt, and 2 1/2 cups water. Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for 22–25 minutes, stirring occasionally to prevent sticking, until the squash is easily pierced and the lentils have broken down into a creamy sauce. If it becomes too thick before the squash is tender, stir in 1/4 cup water.

6. 6.

   Stir in 1/2 teaspoon garam masala and simmer uncovered for 2 minutes. Mash a few squash pieces against the side of the pan to thicken the curry if needed.

7. 7.

   Divide the curry between two shallow bowls and swirl 2 tablespoons plain yogurt into each serving.

Want more detail? See the temperature guide.