Careme

Instructions

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1. 1.

   Peel and seed 1 pound butternut squash, then cut the resulting approximately 12 ounces of flesh into 1/2-inch cubes. Peel and finely dice 1 small yellow onion (about 4 ounces). Mince 2 garlic cloves and grate enough fresh ginger to measure 1 tablespoon; keep these together, separate from the onion.

2. 2.

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

3. 3.

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

4. 4.

   Heat 1 tablespoon neutral cooking oil in a medium saucepan over medium heat. Add 1/2 teaspoon brown mustard seeds and cover briefly until they begin popping, about 30 seconds. Add the prepared onion and cook for 5 minutes, stirring, until softened.

5. 5.

   Add the prepared garlic and ginger to the onion and stir for 30 seconds. Add the following spices:

   • 1 teaspoon mild curry powder
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon red pepper flakes

   Stir for another 30 seconds, just until fragrant.

6. 6.

   Add the prepared squash, rinsed lentils, 1 teaspoon fine sea salt, and 2 cups water. Bring to a gentle boil, then reduce the heat and simmer partially covered for 18–22 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick sauce.

7. 7.

   Stir 1/2 cup unsweetened canned coconut milk into the curry and simmer uncovered for 3 minutes. Gently mash a few squash pieces against the side of the pan to thicken the sauce, leaving most intact. Turn off the heat and stir in 2 teaspoons apple cider vinegar.

8. 8.

   Fluff the rice and divide between two shallow bowls. Spoon the curry alongside and partly over the rice, keeping several golden squash pieces visible on top.

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