Coconut-Apple-Ginger Dal
35 min4 servings
A creamy spiced lentil curry with grated apple and coconut milk, finished with yogurt and cilantro.
| prepPeel and finely chop ginger | |||||
| prepFinely chop onion and garlic | |||||
| prepGrate apple on large holes of box grater | |||||
| 2 Tbsp virgin coconut oil | Toast spices in oil, 1 min | Cook onion, garlic, ginger & apple, 3 min | Add lentils, coconut milk & water; simmer 20–25 min until thick | Stir in lime juice, season with salt & pepper | Serve with yogurt, cilantro & toasted coconut |
| ¼ tsp cayenne pepper | |||||
| ¼ tsp ground cumin | |||||
| ¼ tsp ground turmeric | |||||
| ½ large onion, finely chopped | |||||
| 2 garlic cloves, finely chopped | |||||
| 1 3" piece ginger, peeled, finely chopped | |||||
| 1 large apple (unpeeled), grated | |||||
| 300 g red lentils | |||||
| 1 13.5-oz / 400 ml can coconut milk | |||||
| 30 ml fresh lime juice | |||||
| Kosher salt and freshly ground pepper to taste | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.