Sweet, crisp apples might not be the first thing you reach for at curry time, but they belong there. This cozy vegetarian curry simmers apples right alongside chickpeas, carrots and kale in a creamy coconut-tomato broth, and the fruit's natural sweetness turns out to be exactly what warm curry spices were missing.
Key Ingredients & Substitutions
- Apple. A sweet, crisp variety like Gala, Braeburn or Honeycrisp holds its shape best as it simmers. Softer baking apples like McIntosh will work in a pinch, but they'll break down more and thicken the broth further.
- Curry powder. Brands vary a lot in flavor and heat, so use one you genuinely like the taste of - it's the backbone of the whole dish. A mild or medium curry powder is a safe default if you're not sure.
- Full-fat or light coconut milk. Light coconut milk keeps the curry a little leaner; full-fat makes it richer and creamier. Either works here.
- Chickpeas. Canned, drained and rinsed is the easiest route. Cooked dried chickpeas work too - you'll need about 1 ½ cups.
- Kale. Curly or Lacinato (dinosaur) kale both work well. Baby spinach is a fine substitute if that's what you have - just stir it in during the last minute or two, since it wilts much faster than kale.
- Vegetable broth. Use a low-sodium broth if you can, since the recipe already calls for added salt. Water works in a pinch, though the flavor will be a bit thinner.
Helpful Tips
Toast the spices before adding liquid. Cooking the curry powder, turmeric, cumin and cardamom in the oil with the garlic and ginger for about a minute - just until fragrant - wakes up their flavor in a way that stirring them into the broth later doesn't. Watch closely, since ground spices can scorch quickly in a hot, dry pan.
Cut the apples and carrots to a similar size. Chopping the apple and carrot pieces roughly the same size means they'll both be tender at the same time, rather than ending up with mushy apple and still-firm carrot.
Add the kale last. Stirring the kale in during the final five minutes keeps it vibrant and tender-crisp instead of overcooked and dull. If you're using a heartier kale like curly kale, give it the full five minutes; more delicate greens need less time.
Taste and adjust the seasoning at the end. Simmering mellows the spices somewhat, so taste the curry just before serving and add a bit more salt, pepper or curry powder if it needs it.
Don't skip the toppings. The cilantro and cashews aren't just garnish - the fresh herb and the crunch from the cashews are what keep every bite from tasting one-note. Chop the cashews just before serving so they stay crisp.
Variations
- Make it heartier. Stir in a cup of cubed sweet potato or butternut squash along with the carrots for an even more filling curry - our Sweet Potato Chickpea Curry is a good template if you want to lean further in that direction.
- Swap the greens. Baby spinach, Swiss chard or even shredded cabbage can all stand in for the kale.
- Add protein. Cubed extra-firm tofu, pan-seared and added along with the chickpeas, bulks up the protein without changing the flavor much.
- Turn up the heat. A pinch of cayenne or a chopped fresh chile along with the other spices adds a nice kick if you like your curry spicier.
- Try different fruit. Pear works beautifully in place of apple, and dried apricots or raisins stirred in with the chickpeas add little bursts of sweetness throughout.
- Swap the nuts. No cashews on hand? Toasted slivered almonds or peanuts make a great garnish substitute.
Serving Ideas
Basmati rice is the classic pairing here, and it's what we reach for most - the mild, fluffy grains soak up the curry's broth perfectly. Warm naan is fantastic alongside it too, especially for scooping up the last bits of sauce from the bowl.
For a lighter meal, ladle the curry over a bed of greens instead of rice, or serve it with a simple cucumber salad on the side to balance out the warm spices. If you're in the mood to explore more curries after this one, our roundup of 17 best vegetarian and vegan curry recipes is a good place to start.
Storing & Freezing
Let the curry cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. The flavor actually deepens overnight, so leftovers often taste even better than the first bowl. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it's thickened up too much.
This curry freezes well, minus the rice and toppings. Freeze the curry base alone in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through - cook a fresh batch of rice and add the cilantro and cashews just before serving.
More Vegetarian Curry Recipes
If you loved this recipe, here are a few more you might enjoy:
- Sweet Potato Chickpea Curry
- Vegan Japanese Curry
- Moroccan Butternut Squash Stew with Chickpeas
- Pumpkin Curry Soup
📖 Recipe
Ingredients
For the curry:
- 1 ½ tablespoons olive oil
- 1 large onion, chopped
- 2 large cloves garlic, minced
- 1 1-inch piece fresh ginger, grated
- 1 tablespoon curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ⅛ teaspoon ground cardamom
- 1 14 ounce can diced fire-roasted tomatoes
- 1 14 ounce can light coconut milk
- ½ cup vegetable broth
- 1 ¾ 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
- ½ teaspoon salt
- ¼ teaspoon Black Pepper
- 1 cup thinly sliced de-stemmed kale leaves
For serving:
- Cooked basmati rice
- Chopped fresh cilantro
- Chopped raw cashews
Instructions
- 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.
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