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 resulting approximately 12 oz flesh into 1/2-inch cubes. Peel and finely dice 6 oz yellow onion.

2. 2.

   Mince 2 garlic cloves and finely grate 1 tablespoon ginger. Rinse 1 cup dry red lentils in a fine-mesh sieve and drain.

3. 3.

   Heat 1 tablespoon neutral oil in a medium heavy saucepan over medium heat. Add 1/2 teaspoon black mustard seeds, cover briefly, and let them begin popping, about 30 seconds. Add the diced onion and 1/2 teaspoon fine sea salt; cook, stirring frequently, for 5–6 minutes until softened.

4. 4.

   Stir the prepared garlic and ginger into the onion along with the following spices:

   • 1 teaspoon ground cumin
   • 3/4 teaspoon ground turmeric
   • 1/8 teaspoon ground cinnamon
   • 1/4 teaspoon crushed red pepper flakes

   Cook, stirring, for 30 seconds until fragrant.

5. 5.

   Add the prepared squash, rinsed lentils, 3/4 teaspoon fine sea salt, and 2 1/2 cups water. Bring to a simmer, then partially cover and cook over medium-low heat for 20–25 minutes, stirring occasionally, until the lentils have broken down and the squash is tender. If the curry starts sticking before the squash softens, add 1/4 cup water.

6. 6.

   Stir in 3/4 cup unsweetened light coconut milk and simmer uncovered for 4–5 minutes, stirring gently, until creamy and spoonable.

7. 7.

   Squeeze 1/2 lemon to obtain 1 tablespoon juice and stir it into the curry off the heat. Divide between two shallow bowls, keeping some golden squash cubes visible on top.

Want more detail? See the temperature guide.