Curried lentils with Zabricot Dish
My motivation for this curried lentils dish and for Zabricot chutney was as usual, a large number of these underused, largely reclusive fruit found their way into my life.
What is Zabricot?
It is zabricot season. The cinnamon coloured, large, rounded fruit in the photo above with a belly button is the zabricot. It grows on a huge tree and each fruit yields about 600g (21 oz) of flesh. You can see from the photo below that it has a vibrant, apricot-y colour but no similarity in taste. Its taste is sweet and mellow. The name “Zabricot” which is a kweyol word, comes from the French “Les Abricots.” To peel, simply cut shallow lines dissecting the fruit in quarters and peel away. There will be 3 or 4 large wooden seeds inside.
- Curried lentils
- 200g (7oz) lentils
- 1 onion roughly chopped
- 2 cloves garlic minced or pressed
- 2 tbsp curry powder
- 2 tbsp olive oil
- enough water to cover
- bunch coriander roughly chopped
- 175g (6oz) zabricot flesh roughly chopped
- salt and pepper
- Mixed veg
- 2tbsp olive oil
- 3 or 4 smallish sweet potatoes cut into cubes
- 8 or 10 okra (about 100g/3.5oz)cut into rings
- 200g (7oz) pumpkin cut into cubes
- 1 small onion roughly chopped
- 1 clove garlic minced or pressed
- 2 seasoning peppers finely chopped