Apple and Ginger Dhal
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
- 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
- Preheat the oven to 200°C/400°F/gas mark 6.
- Place the lentils and grated apple in a deep roasting pan.
- In a jug, whisk together the coconut milk, curry paste, chilli flakes and grated ginger. Pour the mix over the lentils and apple.
- Loosely cover the roasting pan with foil, then bake in the oven for 40–45 minutes until the lentils have softened.
- 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.
- 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.