Careme

Instructions

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1. 1.

   Rinse and pick over 3/4 cup dry lentils. Peel and seed 1 lb whole butternut squash, then cut the flesh into 1/2-inch cubes. Thinly slice 4 oz yellow onion.

2. 2.

   Mince 2 garlic cloves and finely grate enough ginger to measure 2 teaspoons. Wash and thoroughly dry 10 fresh curry leaves. Cut 1 lime into wedges.

3. 3.

   Heat 2 teaspoons neutral cooking oil in a medium saucepan over medium heat. Add the sliced onion and cook for 5 minutes, stirring occasionally, until softened.

4. 4.

   Stir the following into the onion:

   • 2 minced garlic cloves
   • 2 teaspoons finely grated ginger
   • 1/2 teaspoon ground turmeric
   • 1/2 teaspoon ground cumin
   • 1/4 teaspoon crushed red pepper

   Cook for 30 seconds, stirring.

5. 5.

   Add the rinsed lentils, 2 cups water, and 1 1/4 teaspoons Morton kosher salt. Bring to a boil, then partially cover and simmer gently for 15 minutes.

6. 6.

   Stir in the cubed squash. Partially cover and simmer for another 15–20 minutes, until the lentils are tender and the squash crushes easily with a fork. Stir occasionally; if the pan becomes dry before the lentils soften, add water 1/4 cup at a time.

7. 7.

   While the curry simmers, heat 1 teaspoon neutral cooking oil in a small skillet over medium heat. Add 1/2 teaspoon black mustard seeds. When they begin popping, add the dried-off curry leaves, using a lid as a splatter shield. Stir for 20–30 seconds, until fragrant, then remove from the heat.

8. 8.

   Stir 3/4 cup well-stirred unsweetened coconut milk into the tender lentils and squash. Simmer uncovered for 5 minutes. Mash a few squash pieces against the side of the pan to thicken the curry, then stir in half the mustard-seed tempering.

9. 9.

   Divide the curry between two bowls. Spoon the rest of the tempering over the top and serve with the lime wedges for squeezing.

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