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.
For the curry:
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