A table with a floral tablecloth and multicoloured dishes with rice and curry
Photography, Reena Newman

Apple Curry Dal

Christine Tizzard's versatile recipe for a simple and hearty vegan stew.

I thought dal was always a very specific version of stewed lentils until I started digging into more Indian curries. Dal is actually a term used for any legume but also refers to a multitude of splendidly spiced humble stews where legumes are simmered until mushy and served over or with cooked grains or bread, like roti. This is a simple vegan stew that delivers huge flavour, comforting smells and full bellies using pantry staples and that one lost apple rolling around the bottom of your crisper. –Christine Tizzard

A table with a floral tablecloth and multicoloured dishes with rice and curry

Apple Curry Dal

Christine Tizzard's versatile recipe for a simple vegan stew with apples and hearty lentils.
Course Main Course
Cuisine Indian
Servings 6

Ingredients
  

  • 2 tbsp oil or butter
  • ½ tsp cayenne pepper or chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 large onion diced
  • 2 cloves garlic finely chopped
  • 1 tbsp finely chopped fresh ginger
  • 1 large or 2 small apples unpeeled, grated on the large holes of a box grater
  • cups dried red or black lentils or a combination of both
  • 1 14 oz can coconut milk
  • cups vegetable stock
  • salt
  • pepper
  • 2 tbsp fresh lemon or lime juice optional

Optional Add-Ins

  • 1 bell pepper diced
  • 2 cups diced tomatoes
  • ½-1 cup dried currants, raisins or chopped dried apricots

Optional Garnishes

  • ¼–½ cup seeds, nuts or toasted coconut
  • 6-8 dollops plain yogurt
  • 2-3 tbsp chopped cilantro, mint or basil

Instructions
 

  • In a large saucepot over medium-high heat, add the oil and then add the cayenne pepper, cumin, coriander, turmeric and garam masala. Stir the spices until toasted and fragrant, about 1 minute.
  • Stir in the onion, garlic and ginger and cook until softened, 3 to 5 minutes.
  • Add the apples and lentils and stir to coat in oil and spices. Stir in any optional add-ins.
  • Add the coconut milk and stock and bring to a boil. Reduce the heat to a simmer, stirring occasionally, until the mixture is thick and mushy, 20 to 25 minutes. Season with salt, pepper and lemon juice. Serve with garnishes, if desired.
  • Serve and divide the garnishes among the serving bowls.

A cookbook on a cream background

Excerpted from Cook More, Waste Less by Christine Tizzard Copyright © 2021 Christine Tizzard. Photography © Reena Newman. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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