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.
Serves 4 or 5
Curried lentils recipe ingredients
- 200g (7oz) lentils
- 1 onion roughly chopped
- 2 cloves garlic minced or pressed
- 2 tbsp curry powder
- 2 tbsp olive oil
- 175g (6oz) zabricot flesh roughly chopped