Applesauce Curried Rice & Lentils

This isn’t your standard curry. The applesauce stands in for the usual coconut milk or tomato base, lending a gentle tart sweetness that softens the curry powder and matches the earthy bite of the lentils.

The lentils get a head start, simmered for 30 minutes and drained, while the curry sauce builds in another pan. Butter sweats the carrots, onion, and garlic, then flour thickens it, and the applesauce melts in with curry powder and water to make a glossy, fragrant gravy.

A squeeze of lemon juice at the end is what brings it together. The acid cuts through the richness and wakes up the spices. Stir in cooked rice and the drained lentils, heat through, and you’ve got a hearty meatless main that costs almost nothing to make.

Pro Tips

• Rinse the lentils well before cooking to remove any debris and reduce foam
• Don’t skip the lemon juice, it brightens the whole dish and balances the sweet applesauce
• Use unsweetened applesauce so you can control the final sweetness
• Toast the curry powder for 30 seconds with the vegetables before adding flour for a deeper flavor

Variations

• Stir in a handful of raisins or chopped dried apricots for extra fruit sweetness
• Top with toasted slivered almonds and fresh cilantro
• Use brown basmati rice for a nuttier base