Apple and ginger dahl
This easy vegan dahl is wholesome, comforting and packed with flavour. Recipe and image courtesy of Jazz Apples, jazzapple.com/uk/
Prep: 10 mins
Cook: 50 mins
Total: 1 hr
Serves: 4
Ingredients
- 1 tbsp coconut oil
- 1 tsp curry powder
- 1 tsp cumin powder
- ½ tsp cayenne pepper
- 1 white onion, finely chopped
- thumb ginger, grated
- small piece of fresh turmeric, grated
- 3 garlic cloves, crushed
- 1 Jazz apple, coarsely grated
- 190g red split lentils, rinsed
- 1 x 400ml tin coconut milk
- salt and pepper, to taste
- lime juice, coconut yoghurt, coriander and chilli flakes, to garnish
- pitta or naan bread, to serve
Method
Step 1
Add the coconut oil to a large pan and place on a medium heat. Once hot, add in the curry powder, cumin and cayenne pepper. Cook for few minutes making sure to keep stirring to prevent from burning.
Step 2
Add the onion and cook for 5-6 minutes until the onion starts to caramelise. Add the grated ginger, turmeric and garlic and cook for another couple of minutes.
Step 3
Add the grated apple and lentils and stir to coat. Stir in the coconut milk, season and pour in 500ml water; bring to boil, then reduce the heat and simmer for 25-30 minutes until the lentils are soft and you have a creamy consistency.
Step 4
Squeeze over some lime juice and top with coconut yoghurt, chopped coriander and some chilli flakes. Serve with pitta or naan bread.
Step 5
Freeze before adding the toppings, in an airtight container for up to 3 months. Defrost in the fridge overnight, then reheat in a pan until piping hot.
