Careme

Instructions

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1. 1.

   Peel and seed 1 lb butternut squash, then cut the flesh into 1/2-inch cubes; you should have about 12 oz. Finely dice 1 small yellow onion (about 4 oz) and chop 6 oz Roma tomatoes. Mince 2 garlic cloves, grate 1 tablespoon ginger, and thinly slice 2 green onions, keeping the green onions separate for serving.

2. 2.

   Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain.

3. 3.

   Heat 2 tablespoons neutral cooking oil in a medium heavy saucepan over medium heat. Add the diced onion and cook for 6–8 minutes, stirring, until softened and lightly golden.

4. 4.

   Add the prepared garlic and ginger along with these spices:

   • 1/2 teaspoon ground turmeric
   • 1/2 teaspoon ground cumin
   • 1/8 teaspoon crushed red pepper flakes

   Stir for 30 seconds. Add the chopped tomatoes and cook for 4 minutes, stirring and breaking them down into a thick, fragrant base.

5. 5.

   Stir in the prepared squash, rinsed lentils, 1 1/4 teaspoons fine sea salt, and 2 1/2 cups water. Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for 22–25 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a creamy sauce. If it becomes too thick before the squash is tender, add 1/4 cup water.

6. 6.

   While the curry simmers, rinse 1/2 cup dry long-grain white rice and drain. Combine it with 1 cup water and 1/8 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

7. 7.

   Stir 1 teaspoon rice vinegar into the finished curry. Divide the rice between two shallow bowls, spoon the curry alongside it, and scatter the sliced green onions over the top.

Want more detail? See the temperature guide.