Red Lentil Dhal with Rice and Apple Salsa

Steps

1. Prep dhal Thinly slice onion; grate carrot; remove white stem from silverbeet and roughly chop leaves. Heat a drizzle of oil in a pot (with a lid) on medium heat. Cook onion, carrot, garlic and ginger for about 3 minutes, until soft. Add curry paste, lentils and a drizzle of coconut milk. Cook for 1 minute, stirring, until fragrant.
2. Cook dhal Increase heat to high, add remaining coconut milk, stock and soy sauce. Stir and bring to the boil. Reduce heat to low, add silverbeet, a pinch of salt, cover and simmer for 20-23 minutes, stirring occasionally, until lentils are tender. If dhal is looking too dry, add 1/2 cup more stock or water.
3. Cook rice Bring a full kettle to the boil. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
4. Prep salsa Finely dice tomato and apple and toss in a bowl with a drizzle of vinegar and olive oil. Season.
5. Finish dhal When dhal has finished cooking, stir through lemon juice and sugar and season to taste.
6. Serve rice and dhal with apple salsa, yoghurt and coriander.