Dahl with Naan & Salsa

Heat the sunflower oil in a large deep frying pan over medium-high heat. Fry the turmeric with the green curry spices for 1 minute until fragrant, then stir in the garlic, onion and ginger and fry for 2 - 3 more minutes. 

Add the lentils and the apple and mix well to combine. Pour in the coconut milk and the stock. Reduce the heat and cover with the lid, then allow the dahl to cook for 18 - 20 minutes. Remove the lid and allow to reduce for 5 minutes, or until the lentils are done. Season to taste with salt and pepper.

Bake the naan in the oven for 4 - 6 minutes. Finely dice the cucumber. Cut the tomato into wedges and remove the seeds, then finely dice. Finely chop the mint leaves and cut the lemon into wedges.

In a bowl, combine the cucumber and tomato with the mint and the extra virgin olive oil. Season to taste with salt and pepper, then set aside until serving.