Ingredients

1 tbsp olive or coconut oil
1/2 red onion, diced
1 large (or 2 small) cloves garlic, minced
2 tsp cumin
1/2 tsp coriander seed powder
1/2 tsp poultry seasoning
1/4 tsp turmeric
1 tsp salt
1/4 tsp black pepper
1/2 cup cashew or coconut milk
1 cup vegetable stock
1/2 cup sprouted lentils, pre-soaked (measured when dry)
1 gala apple (or similar), peeled and cubed

Method

1. Heat oil in a medium sized pot over medium-high heat.
2. Add diced red onion. Sauté until onions start to brown.
3. Reduce heat to medium and add minced garlic. Sauté until garlic turns light golden brown in colour.
4. Add spices (cumin, coriander, poultry seasoning, and turmeric). Sauté for about 30 seconds to coat spices in oil and allow them to heat up.
5. Add salt, pepper, milk, vegetable stock, and pre-soaked lentils to the pot. Stir to combine. Turn heat to high and allow everything to come to a boil.
6. Once boiling, turn heat to medium and allow to cook for 5 minutes.
7. Add apple cubes and cook, stirring occasionally, for an additional 10-15 minutes until lentils are cooked through and the stew has thickened.

Notes:

1. As curry itself is a nightshade (along with many other common curry ingredients), this dish is technically just a yummy, autumnal lentil stew. However, it includes many spices that are traditionally found in curries, and I find that it’s best served with rice and naan, so I consider this my nightshade-free version of curry.
2. If you would like to see a list of common nightshades or want to learn more about why some people should avoid them, check out this helpful website.
3. If you are seeking a nightshade-free dish, be sure that your vegetable stock does not include nightshades in it either… otherwise you can opt for a non-vegan option and use chicken stock, as it may be easier to find a fitting ingredient list.
4. I served my curry with turmeric rice and warm Sprouted Spelt Flatbread. Turmeric rice is my inexpensive substitute for saffron rice – adding a pinch of turmeric for every 1/2 cup of rice cooked.
5. If you are meal prepping this dish, I suggest adding a bit (1-2 tsp) of water to the rice before reheating for a few minutes. Refrigerators tend to dry out food, and the rice and curry in this dish do well with added steam. You can also place a piece of flatbread on top of the dish for the last minute of microwaving so that it can benefit from the steam as well.