Careme

Instructions

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1. 1.

   Prepare the vegetables and aromatics:

   • Peel, seed, and cut 12 oz butternut squash into 1/2-inch cubes.
   • Dice 4 oz yellow onion.
   • Strip the stems from 4 oz purple kale and thinly slice the leaves.
   • Mince 2 cloves garlic.
   • Peel and grate 1/2 oz ginger.
2. 2.

   Rinse 3 oz basmati rice. Put it in a small saucepan with 3/4 cup water and 1/8 teaspoon table salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Turn off the heat and leave covered for 5 minutes.

3. 3.

   Warm 1 tablespoon olive oil in a medium saucepan over medium heat. Cook the diced onion for 5 minutes, stirring occasionally, until softened. Add the minced garlic and grated ginger and stir for 1 minute.

4. 4.

   Stir in the spices and cook for 30 seconds, until fragrant:

   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1 teaspoon garam masala
5. 5.

   Rinse 5 oz dry red lentils. Add them to the saucepan with the cubed squash, 2 cups water, and 1 1/8 teaspoons table salt. Bring to a simmer, cover partially, and cook for 17 minutes, stirring occasionally. Add a splash of water if the lentils become too thick before the squash is tender.

6. 6.

   Stir the sliced kale into the curry and simmer for about 4 minutes, until tender. Squeeze in the juice of 1/2 lemon.

7. 7.

   Fluff the rice, spoon it into two bowls, and top with the squash and lentil curry.

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