Description
This Apple Curry is a unique, vegan-friendly dish that blends sweet apples with savory chickpeas, creamy coconut milk, and warming spices. It’s a satisfying, comforting curry that balances heat, sweetness, and creaminess, making it the perfect cozy dinner. Easy to make in under 45 minutes, it’s a wholesome and flavorful meal that’s sure to please anyone looking for a delicious and nutritious plant-based dish.
Ingredients
For the Curry:
1 tablespoon coconut oil
1 medium onion, finely diced
2 garlic cloves, finely minced
1 tablespoon fresh ginger, finely minced
2 tablespoons curry powder
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
3 medium apples, cored and cut into 1-inch cubes
1 can (14 oz / 400 g) chickpeas, rinsed and drained
½ lb (225 g) potatoes, peeled and cubed
1 can (14 oz / 400 ml) coconut milk
1 cup (250 ml) water
1 tablespoon almond butter
A handful of fresh cilantro, roughly chopped
Instructions
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Sauté the onions: Heat coconut oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened.
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Add garlic and ginger: Stir in the minced garlic and ginger, cooking for another minute until fragrant.
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Cook the spices: Add curry powder, cumin, coriander, cinnamon, nutmeg, and salt to the pot. Cook for 1-2 minutes to release the aroma of the spices.
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Add apples and chickpeas: Stir in cubed apples and chickpeas, coating them well in the spices.
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Add potatoes: Mix in cubed potatoes, ensuring they’re evenly coated with the spices.
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Simmer the curry: Pour in coconut milk and water. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes until the potatoes are tender.
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Stir in almond butter: Add the almond butter and stir until the curry reaches a creamy consistency.
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Serve: Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- Spicy kick: Add chopped green chili or red pepper flakes for more heat.
- Vegetable variations: Feel free to add vegetables like carrots, peas, or spinach for more texture.
- Creamier curry: Increase the almond butter or add extra coconut milk for a richer texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding water or coconut milk if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
