On autumnal blustery days I crave something between a salad and a warming curry. This wrap ticks both boxes and is a great way to use up a surplus of seasonal apples. Using basmati rice instead of a wrap would work equally well for a gluten free meal.
Chana dahl made with a little desiccated coconut for a creamy texture, a delicately spiced warm apple relish, tart yoghurt blended with mint and cucumber with an array of crunchy leaves. Layer the mixture into a lightly toasted wrap or add a portion of basmati rice. Delicious.
How to make the spiced apple pickle:
Sauté a large red onion and two cloves of garlic. Add quarter of a teaspoon of turmeric, garam masala, cinnamon, cumin seeds and a pinch of red chilli flakes. Cook until completely translucent, add more water to prevent burning. Peel 4 eating/cooking apples and chop into small chunks. Add to the onions along with the juice of 2 satsumas (or one larger orange). Season with a pinch of salt and freshly ground pepper. Simmer for 15-20 minutes or until the apple is soft but still holds its shape.
Healthy autumnal plant-based eating.
