Careme

Instructions

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1. 1.

   Peel and seed 1 pound butternut squash, then cut the flesh into 1/2-inch cubes. Dice 1 small yellow onion (about 4 ounces). Mince 2 garlic cloves and peel and finely grate 1/2 ounce ginger. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain. Rinse 10 curry leaves and dry thoroughly.

2. 2.

   Rinse 1/3 cup dry basmati rice and drain. Combine it in a small saucepan with 2/3 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and rest, covered, for 10 minutes. Prepare the curry while the rice cooks.

3. 3.

   Heat 2 teaspoons neutral cooking oil in a medium saucepan over medium heat. Add 1/2 teaspoon mustard seeds and cook for 30–60 seconds, until they begin popping. Carefully add the dried curry leaves, keeping your face away from the pan because they may sputter. Stir for 15 seconds, then add the prepared onion and cook for 5 minutes, stirring occasionally.

4. 4.

   Add the prepared garlic and ginger and cook for 1 minute. Stir in the following seasonings:

   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon crushed red pepper

   Cook, stirring, for 30 seconds until fragrant.

5. 5.

   Add the prepared squash and drained lentils, 1/2 cup unsweetened coconut milk, 1 1/4 teaspoons fine sea salt, and 1 1/2 cups water. Bring to a gentle simmer. Partially cover and cook over medium-low heat for 20–25 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a creamy sauce. If the curry becomes too thick before the squash is tender, stir in 1/4 cup water.

6. 6.

   Cut 1 lime into wedges. Fluff the rested rice and divide between two shallow bowls. Spoon the curry alongside and serve with the lime wedges for squeezing over at the table.

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