Apple Sabzi
Kelly AllenThis recipe takes its inspiration from India's Sabzi, or stir-fry. Seasoned with aromatic spices, chiles, and coconut, it's the perfect accompaniment to an Indian meal. It's also lovely tucked into wraps or grilled cheese.
Ingredients
- 1½ tbsp coconut oil
- 1 tsp whole mustard seeds
2 tsp chana dal or red lentils, soaked in water for 30 minutes - 10 curry leaves
- 1½ cups finely diced red onion
- ¾ cup dried shredded coconut (unsweetened)
- 2 small Thai green chiles, slit lengthwise (optional, leave these out if you prefer a milder flavor)
- 1 tsp ground mild red chile (less if using a hot chile)
- ½ tsp ground turmeric
- ½ tsp ground coriander
- 2 medium apples, cores removed, cut into 1/2-inch cubes (about 1 cup)
- Salt, to taste
- ½ cup water
Preparation
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Combine the dried, shredded coconut and the water in a large bowl and toss to coat. Allow to stand for 15-30 minutes, tossing occasionally, until the coconut is rehydrated. Set aside, retaining any leftover water.
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Heat the coconut oil in a medium saucepan over medium-high heat. Add the mustard seeds and the chana dal (or red lentils). Stir until the mustard seeds pop, about 1 minute.
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Add the curry leaves (these may cause some splattering, so be sure to wear an apron or use a lid. Cook the leaves until fragrant, about 10 seconds. Add the onions and cook, stirring frequently, until softened but not browned, about 4 minutes. Add the shredded coconut with its water, green chilies, chilli powder, turmeric, and coriander. Stir to coat the coconut with the spices and oil.
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Add the apples to the pot and season with salt. Stir to combine. Cover the pot with a lid and allow to cook until the apples are tender, about 15 minutes.