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
enough water to cover
bunch coriander roughly chopped
175g (6oz) zabricot flesh roughly chopped
salt and pepper
Soften the onion and garlic in the warmed olive oil, then add the curry powder and heat while stirring for a minute or two. Add the lentils and after giving them a good coating of the existing concoction, pour on enough water to cover and reduce heat to cause a gently simmer. I loosely place the lid on with a gap and allow the lentils to cook until soft. Be vigilant that the water doesn’t completely dry out as the lentils absorb it as they cook. Add the remaining ingredients and set aside.
Mixed veg ingredients
2 tbsp 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
Heat the oil and soften the onion first, followed by the garlic and peppers. Allow the sweet potatoes a bit longer than the rest, but go ahead and add all the veg and without disturbing too much, allow them to cook until soft and brown at the edges.
Colleen CamachoJuly 7, 2017 at 6:36 pm
Gonna have to try!!!
In Trinidad ‘zabricot’ is a type of mango! Your ‘zabricot’ here is called mammy apple or mammisiporte as you previously mentioned Gems, and I’ve never had it before!!!
I will have to find some and try this!!! Sounds so different!!!
Germaine WatersJuly 7, 2017 at 7:45 pm
Its yummy Col. Give it a whirl!
Diner thuis Den HaagJuly 20, 2017 at 6:40 pm
This looks like the perfect dish! Yum!
ColletteAugust 8, 2017 at 4:15 am
This looks simply delicious! I really need to try out more curry recipes at home.