Careme

Instructions

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1. 1.

   Peel 1 lb butternut squash, remove the seeds, and cut the flesh into 1/2-inch cubes. Wash and strip 4 oz lacinato kale leaves from their tough stems; slice the leaves into ribbons. Rinse 1/2 cup dry red lentils and drain.

2. 2.

   Prepare the curry aromatics:

   • Dice 4 oz yellow onion.
   • Dice 6 oz Roma tomatoes.
   • Mince 2 cloves garlic.
   • Grate 1 tablespoon fresh ginger.

   Keep the tomatoes separate from the onion, garlic, and ginger.

3. 3.

   Rinse 1/2 cup dry jasmine rice. Put it in a small saucepan with 3/4 cup water and 1/4 teaspoon Morton kosher salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

4. 4.

   Meanwhile, heat 1 tablespoon neutral oil in a deep skillet over medium heat. Add the prepared onion and squash; cook, stirring occasionally, for 5 minutes. Stir in the prepared garlic and ginger with 2 teaspoons curry powder, 1 teaspoon ground cumin, and 1/2 teaspoon ground turmeric; cook for 1 minute.

5. 5.

   Add the prepared tomatoes and lentils, 1 1/2 cups water, and 1 1/4 teaspoons Morton kosher salt. Bring to a simmer, cover, and cook for 18–20 minutes, stirring occasionally, until the squash and lentils are tender. Add a splash of water if the curry becomes too thick.

6. 6.

   Stir the prepared kale and 1/2 teaspoon Morton kosher salt into the curry. Simmer uncovered for 3 minutes, until the kale is tender. Fluff the rice, spoon it into two bowls, and top with the curry.

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