This recipe was inspired by flipping through the Moosewood cookbook that I checked out from the library and it instantly caught my eye – Lentils? Yes, please! Curry? Yes! Garam Masala? Yes yes yes. Coconut milk? Hmmm… Haven’t tried that yet. I am intrigued. (That was my inner dialogue as I read through the book, aka talking to my self).
Apparently, this dip can be healthy if you use reduced-fat coconut milk or apple juice. I wanted to use coconut milk because I’ve never cooked with it but all I could find was the regular, full fat version. I used Thai Kitchen, as it was recommended and doesn’t have preservatives.
Adapted from the Moosewood Cooks recipe.
Time: 30 min
Servings: makes 4 cups of dip
1 cup red lentils
2 1/2 cups water
1 tbsp vegetable oil or EVOO
1 cup diced onions
1 3/4 cups peeled, cored and diced apples
3 garlic cloves, minced
3 tsp curry powder
2 tsp garam masala
1/4 cup reduced-fat coconut milk (or apple juice, or yogurt)
2 tbsp fresh lemon juice
salt to taste
Special Tools: food processor or blender
What To Do
Heat the water and lentils in a medium sized pot until the water boils.
Then, simmer the lentils for about 20 minutes, until the lentils are mushy and the water is absorbed. They will look like this:
Meanwhile, saute the chopped onions, apples and garlic in the oil in a pan on medium heat for 5-6 minutes.
Those are the chopped apples.
Measure out your curry and garam masala…
And stir them into the apple and onions and continue cooking for an additional 10 minutes. The apples and onions should be soft.
Be sure to coat the apples and onions evenly in the spices.
Puree the cooked lentils, apples and onions with the coconut milk (or apple juice or yogurt) and lemon juice.
P.S. Did you know that coconut milk is solid at room temperature?
P.P.S. I’m thinking of subbing low-fat yogurt instead of the coconut milk next time I make this… It will give that creamy texture but I use it more regularly in my cooking so it won’t sit in my fridge forever…
I now have 3/4 of a can of coconut milk to use up… I may just try to make my first real curry!
Taste to see if the dip needs any additional seasoning. You can eat this chilled or at room temperature– both are great! Serve with bread, crackers, chips or sliced raw veggies- I tried this with broccoli, carrots and broccoli stalks. Delicious! I also used this as a condiment with a mung bean & lentil dal dish (khitcheree– no, I can’t pronounce that) that I made (I promise to post about that soon!)- excellent!