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Apple curry dal

Dal is actually a term used for any legume but also refers to a multitude of splendidly spiced humble stews where legumes are simmered until mushy and served over or with cooked grains or bread, like roti. This is a simple vegan stew that delivers huge flavour, comforting smells, using pantry staples and that one lost apple rolling around the bottom of your crisper. 



  • 2 tablespoons oil or butter

  • 1⁄2 teaspoon cayenne pepper or chilli powder
  • 1 teaspoon ground cumin
1 teaspoon ground coriander

  • 1 teaspoon ground turmeric

  • 1 teaspoon garam masala
1 large onion, diced
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger

  • 1 large or 2 small apples (unpeeled), grated on the large holes of a box grater
  • 1 1⁄2 cups dried red or black lentils, or a combination of both
  • Optional add-ins: 1 bell pepper, diced
, 2 cups diced tomatoes, 
1⁄2–1 cup dried currants, raisins, or chopped dried apricots
  • 1 14 oz can coconut milk
  • 2 1⁄2 cups vegetable or chicken stock
  • Salt and pepper
, to season
  • Optional: 2 tablespoons fresh lemon or lime juice

Optional Garnish

  • 1⁄4–1⁄2 cups seeds, nuts, or toasted coconut
  • 6–8 dollops of plain yogurt
2–3 tablespoons of chopped cilantro, mint, or basil


  1. In a large saucepot over medium-high heat, add the oil and then add the cayenne pepper, cumin, coriander, turmeric, and garam masala. Stir the spices until toasted and fragrant, about one minute.
  2. Stir in the onion, garlic, and ginger and cook until softened, three to five minutes.

  3. Add the apples and lentils and stir to coat in oil and spices. Stir in any optional add-ins.
  4. Add the coconut milk and stock and bring to a boil. Reduce the heat to a simmer, stirring occasionally, until the mixture is thick and mushy, 20 to 25 minutes. 
  5. Season with salt, pepper, and lemon juice. Serve with garnishes, if desired. Enjoy!

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