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Apple and Ginger Dhal
October 2021
Reading time 2 Minutes

If you love dhal, but don’t want to stand over the hob stirring a pan for 45 minutes, this will become your go-to recipe

Grated apple and ginger deliver the flavour to this lentil dish. Serve by itself or with rice for a hearty meal.
  • 200g dried split red lentils
  • 1 large apple, coarsely grated
  • 1 x 400ml can full-fat coconut milk
  • 1 rounded tbsp medium curry paste (ensure dairy-free)
  • A pinch of dried chilli flakes, plus extra to serve
  • 1cm (½in) piece of fresh ginger, finely grated
  • 2 tbsp coconut yogurt
  • Juice of ½ unwaxed lime, plus lime wedges to serve
  • Small handful of coriander (cilantro) leaves, torn
  • Generous pinch of sea salt
  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Place the lentils and grated apple in a deep roasting pan. 
  3. In a jug, whisk together the coconut milk, curry paste, chilli flakes and grated ginger. Pour the mix over the lentils and apple. 
  4. Loosely cover the roasting pan with foil, then bake in the oven for 40–45 minutes until the lentils have softened. 
  5. Remove from the oven and discard the foil. Pour in 100ml (scant ½ cup) hot water and stir through until the lentils have broken down further, then season to taste with salt. 
  6. When ready to serve, divide between plates, top with the coconut yogurt, lime juice and coriander, then sprinkle with a few more dried chilli flakes, if you like.


Keep fresh ginger in the freezer, then simply grate from frozen into dhals, stir-fries and curries. This will reduce any waste, and keep the ginger fresh for when you need it.

Extracted from Vegan Roasting Pan by Katy Beskow (Quadrille, £15) Photography by Luke Albert

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