Careme

Instructions

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1. 1.

   Peel and seed 1 small butternut squash, about 1½ pounds. Cut 1 pound of the prepared flesh into ½-inch cubes; save any excess for another meal.

2. 2.

   Finely dice 1 small yellow onion, about 4 ounces. Mince 2 garlic cloves and finely grate 1 tablespoon ginger.

3. 3.

   Strip the tough stems from 1 bunch organic Lacinato kale, yielding about 6 ounces leaves. Wash and cut the leaves into thin ribbons. Rinse ¾ cup dry red lentils in a fine-mesh strainer.

4. 4.

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

5. 5.

   Add the following to the onion:

   • The prepared garlic
   • The prepared ginger
   • 1 teaspoon ground turmeric
   • 1 teaspoon ground coriander
   • ¼ teaspoon crushed red pepper

   Stir for 30 seconds, until fragrant.

6. 6.

   Add the squash cubes, rinsed lentils, 1 can light coconut milk (13.5 ounces), 2 cups water, and 1¾ teaspoons Morton kosher salt. Bring to a gentle boil, then reduce the heat and simmer partially covered for 15 minutes, stirring occasionally to prevent the lentils from sticking.

7. 7.

   Stir in the kale ribbons and simmer uncovered for 7–10 minutes, stirring occasionally, until the squash is tender, the lentils have softened into the sauce, and the kale is tender. If the curry becomes too thick before the squash softens, add water ¼ cup at a time.

8. 8.

   Stir in 1 tablespoon unseasoned rice vinegar. Divide the curry between two deep bowls, arranging a few squash pieces and kale ribbons on top.

Want more detail? See the temperature guide.