I know it might sound a bit weird using apple in a dahl, but it actually works so well! The Jazz apple adds a natural sweetness to the dish and makes it extra delicious! This recipe is also perfect for freezing so you can always have a nutritious meal on hand!
Ingredients
- 1 tbsp coconut oil
- 1 white onion, finely chopped
- 3 garlic cloves, crushed
- A thumb piece of ginger, grated
- A small piece of fresh turmeric - grated
- 1 tsp curry powder
- 1 tsp cumin powder
- 1/2 tsp cayenne pepper
- 1 Jazz apple, grated on the large holes of a box grater
- 1 cup red split lentils, rinsed
- 1 can coconut milk
- Salt & pepper to taste
Instructions
- Add the coconut oil to a large pan and place on a medium heat. Once hot, add in the curry powder, cumin & cayenne pepper. Cook for few minutes making sure to keep stirring to prevent from burning.
- Add in the chopped onion and cook for 5-6 minutes until the onion start to caramelise.
- Add in the grated ginger, turmeric and garlic and cook for another couple of minutes.
- Add in the grated apple, lentils and stir to coat. Stir in the coconut milk and 2 cups of water and bring it to boil. Turn down the heat to a simmer and cook for 25-30 minutes until the lentils are soft and you have a creamy consistency.
- Serve with a squeeze of lime juice and top with coconut yogurt, chopped coriander and some chilli flakes.