Apple Curry Dal
Christine Tizzard's versatile recipe for a simple vegan stew with apples and hearty lentils.
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
- 1½ cups dried red or black lentils or a combination of both
- 1 14 oz can coconut milk
- 2½ 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.