You Will Receive
1 x Elstar Apples (130g)
1 x Chillies (10g)
1 x Recipe Card Creamy Dahl
1 x Live Creamy Wholemilk Yogurt (150 ml)
1 x Spring Onions HALF (bunch)
1 x Brown Onions (250g)
1 x Fresh Coriander (apx. 100g)
1 x Coconut Milk (200g)
1 x Mustard Seed, Black (50g)
1 x Veg Stock Cube (1 x 10g)
1 x Suffolk Carrots, washed (50g)
1 x Split Red Lentils (350g)
From Your Pantry
4 cloves garlic
2 thumb-sized pieces of ginger
2 tsp ground cumin or mild curry powder
6 tbsp neutral oil or butter
6 tbsp gram flour or plain flour
4 tbsp apple cider vinegar
2 tbsp brown sugar
Generous pinch of salt
Method
Make the chutney
Combine the sultanas, grated apple, vinegar, brown sugar and 4 tbsp water in a small saucepan. Simmer for 10–15 minutes until thick and jammy. Mash lightly with a fork and set aside.
Cook the spices
Heat 2 tbsp oil in a large saucepan. Add the mustard seeds and cook until they begin to pop. Add the onions and cook for 3–4 minutes until softened. Stir in the garlic, ginger, turmeric and cumin, and cook for 1 minute until fragrant.
Simmer the dahl
Add the rinsed lentils and stir to coat in the spices. Pour in the stock and coconut milk. Bring to a boil, then cover and simmer for 15–20 minutes until soft and creamy. Season with salt.
Prepare the fritter vegetables
Grate the courgette and squeeze out as much liquid as possible. This helps the fritters become crisp and golden.
Mix the fritters
Combine the courgette, sweetcorn, flour, 1 tsp cumin and a pinch of salt. Add 2–4 tbsp water to make a thick batter.
Cook the fritters
Heat 2 tbsp oil in a frying pan. Fry spoonfuls of batter for 3–4 minutes on each side until golden and crisp.
To Serve
Ladle the dahl into bowls and serve with the warm fritters and a generous spoonful of apple chutney.
Why You'll Love It
Sweet, tangy apple chutney balances the rich daal.
Crisp fritters add texture and colour.
A comforting, flavour-packed meal that makes the most of seasonal vegetables.