Careme

Instructions

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1. 1.

   Peel and seed 1 lb whole butternut squash, then cut the flesh into 1/2-inch cubes; you should have about 12 oz. Peel and finely dice 1 small yellow onion (about 4 oz). Mince 2 garlic cloves and grate enough fresh ginger to measure 2 teaspoons. Rinse 1/2 cup dry red lentils in a fine-mesh strainer.

2. 2.

   Rinse 1/2 cup dry long-grain white rice. Place it in a small saucepan with 1 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover and reduce the heat to low. Cook for 15–18 minutes, until tender and the water is absorbed, then remove from the heat and rest, covered, for 5 minutes. Cook the curry while the rice cooks.

3. 3.

   Heat 1 tablespoon neutral cooking oil in a medium heavy saucepan over medium heat. Add 1/2 teaspoon cumin seeds and let sizzle for 30 seconds. Add the diced onion and cook for 5–6 minutes, stirring, until softened.

4. 4.

   Add the prepared garlic and ginger to the onion along with:

   • 2 teaspoons mild curry powder
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon red pepper flakes

   Stir for 30 seconds, just until fragrant.

5. 5.

   Add the cubed squash and rinsed lentils, then stir in 3/4 cup unsweetened canned coconut milk, 1 1/2 cups water and 1 teaspoon fine table salt. Bring to a gentle simmer. Partially cover and cook over medium-low heat for 20–25 minutes, stirring occasionally, until the squash is easily pierced and the lentils have softened into a creamy sauce. If it becomes too thick before the squash is tender, stir in 2 tablespoons water at a time.

6. 6.

   Squeeze the juice from 1/2 lime into the curry and stir gently, keeping some squash pieces intact. Fluff the rice, divide it between two shallow bowls and spoon the curry alongside.

Want more detail? See the temperature guide.