squash and lentil curry

Man, I'm on an Indian kick and boy, do I love curry. I'm finding that curries are very forgiving of my lack of knowledge about Indian spices. They're great for dinner, and maybe even better for lunch the next day. What's not to love?

This recipe is one I adapted from this curried soup recipe from Gourmet--adding a couple extra spices and using more veggies but less onion (and adding less water, of course.)

squash and lentil curry

serves 6

3 Tbs vegetable or canola oil

2 Tbs unsalted butter

2 small butternut squash, peeled and cut into 1/2" pieces

1/2 large onion, chopped

2 carrots, peeled and chopped

2 celery ribs, chopped

2 garlic cloves, minced

2 Tbs minced peeled ginger

1 Tbs curry powder

1 teas cumin

1 teas garam masala

1 C red lentils, picked over and rinsed

3 1/2 C water

fresh cilantro

plain yogurt

basmati rice

Heat oil and butter in large pot over medium heat. Saute onion until beginning to soften, then add garlic and ginger. Saute the aromatics a couple of minutes before adding squash, carrot and celery, seasoning the pot with a bit of salt. Cook, stirring occasionally, until vegetables are softened and beginning to brown (15-20 mins.)

Stir in curry powder, cumin, and garam masala. Cook, stirring frequently, for 2 minutes. Add lentils and water and simmer, covered, until lentils are tender (25-35 mins.) Season with salt and pepper if necessary. Serve over basmati rice. Top it all off with a small handful of fresh cilantro and a dollop of plain yogurt.