The first signs of fall have officially arrived here in North Carolina. The weather is slowly starting to cool down and the season’s first apples have started to appear at the local farmers market. Which means that I couldn’t be happier!
While I absolutely love baking all kinds of sweet treats with apples, I have even more fun incorporating them into savory dishes. And this simple curry is no exception.
The slight sweetness from the fruit pairs incredibly well with all the other savory elements in the recipe, such as onion, carrots and chickpeas. A creamy broth filled with tomatoes, coconut milk and plenty of warm spices ties it all together, combining into a flavorful and filling dish that is perfect for the start of the season.
For the apples, I prefer to use a sweet and crisp variety in this curry, such as Gala, Braeburn or Honeycrisp. But really, you could go with whatever kind you happen to have on hand.
I would also encourage you to use a curry powder that you enjoy. Brands can vary quite a bit in taste and I’ve found it worth it to search around and find one that I really love.
While I usually tend to serve this curry with just basmati rice for the sake of simplicity, it is absolutely fantastic with some naan and a simple green salad on the side.
Curry with Apples
Juicy fall apples add a burst of sweetness and fall flavor to this cozy vegetarian curry.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 servings
For the curry:
- 1 1/2 tablespoons olive oil
- 1 large onion, chopped
- 2 large cloves garlic, minced
- 1 (1-inch) piece fresh ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cardamom
- 1 (14 ounce) can diced fire-roasted tomatoes
- 1 (14 ounce) can light coconut milk
- 1/2 cup low-sodium vegetable broth
- 1 3/4 cups peeled and chopped carrot (about 4 to 5 medium large)
- 1 cup peeled and chopped apple (about 1 medium)
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup thinly sliced de-stemmed kale leaves
- Cooked basmati rice
- Chopped fresh cilantro
- Chopped raw cashews
- Add the olive oil to a large stockpot or Dutch oven set over medium heat. When hot, add in the onion and cook for about 5 minutes, until tender. Add in the garlic, ginger, curry powder, turmeric, cumin and cardamom. Cook, stirring frequently, for about 1 minute, until toasted and fragrant. Stir in the tomatoes, coconut milk, broth, carrots, apples, chickpeas, salt and pepper. Increase the heat and bring to a simmer. Simmer uncovered for 10 minutes, stirring occasionally and adjusting the heat as needed. Add in the kale and continue simmering for about 5 additional minutes, until the veggies and apple are tender and the broth has thickened slightly. Remove from the heat. Taste and season with additional salt and pepper as desired.
- Serve the curry with basmati rice, garnished with the cilantro and chopped cashews.