Careme

Instructions

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1. 1.

   Peel and seed 1 lb butternut squash, then cut the resulting approximately 12 oz flesh into 1/2-inch cubes. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

2. 2.

   Peel and finely dice 1 small yellow onion (about 4 oz). Mince 2 garlic cloves, and peel and grate enough ginger to measure 2 teaspoons; keep the onion separate from the garlic and ginger.

3. 3.

   Rinse 1/2 cup dry basmati rice and drain. Combine it in a small saucepan with 3/4 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover and reduce the heat to low. Cook for 12–15 minutes, until the water is absorbed, then remove from the heat and leave covered for 5 minutes. Prepare the curry while the rice cooks.

4. 4.

   Heat 1 tablespoon neutral cooking oil in a medium heavy saucepan over medium heat. Add the prepared onion and cook for 5 minutes, stirring occasionally, until softened. Add the prepared garlic and ginger and stir for 30 seconds.

5. 5.

   Reduce the heat to medium-low and stir these spices into the softened aromatics:

   • 2 teaspoons curry powder
   • 1/4 teaspoon ground turmeric
   • 1/8 teaspoon ground cinnamon
   • 1/8 teaspoon crushed red pepper

   Cook, stirring, for 30 seconds, just until fragrant.

6. 6.

   Add the prepared squash, rinsed lentils, 1 teaspoon fine sea salt and 1 3/4 cups water. Bring to a gentle simmer, then partially cover and cook over low heat for 18–22 minutes, stirring occasionally, until the squash is easily pierced and the lentils have softened into a thick sauce. If the mixture begins to catch before the squash is tender, stir in 1/4 cup water.

7. 7.

   Stir 1/2 cup light coconut milk into the curry and simmer uncovered for 3 minutes. Squeeze 1/2 lemon to obtain 1 tablespoon juice, then remove the curry from the heat and stir in the juice.

8. 8.

   Fluff the rice and divide it between two shallow bowls. Spoon the curry alongside, leaving some golden squash cubes visible on top.

Want more detail? See the temperature guide.