Cooks can make this warming apple curry recipe with cooking apples, tomatoes, onions, garlic, spices and coconut for an evening supper.
Cooking a vegetable and vegetarian curry with this year’s culinary (or cooking) apples has much to offer for a supper meal on a cold evening.
Cooking Apple Curry can be created in one pot and within 20 minutes if all the ingredients are available within reach in the kitchen. As apple is at the heart of this vegetarian curry, be sure to reach into your crates or apple rack to include one large cooking apple per person. The following recipe is intended to serve six persons as a supper dish accompanied with a rice blend of Basmati and Canadian wild rice.
Apple Curry Recipe
Ingredients:
- 6 large cooking or culinary apples
- 2 onions
- 400g can chopped tomatoes in tomato juice
- 75g or 3 oz desiccated coconut
- 450 ml or ¾ pt water
- olive oil for frying
- 1 lime
- 6 garlic cloves
- Generous handful of fresh cilantro or coriander
- 1 teaspoon ground cumin
- 2 teaspoons ground cilantro or coriander
- ½ teaspoon ground cinnamon
- 1 small red chilli
- 1 small green chilli
- 1 inch root ginger
- 4 cloves
- 4 black peppercorns
Directions:
- Peel, core and chop six large cooking apples, from this year’s harvest, into quarters.
- Heat the oil in a large deep saucepan or work and gently fry the apple with the ground cumin and ground cilantro for 2 minutes.
- Chop and add one of the two onions to the saucepan and stir into the apple, cumin and cilantro over a moderate heat for 1 minute.
- Add the cloves, whole black peppercorns, ground cinnamon to the pan and cook until the chopped onion is caramelised to a golden brown.
- In a blender, blend the uncooked garlic cloves, fresh root ginger and uncooked onion (only one was used in step 3) with a little water to form a paste.
- Stir this blended paste into the saucepan and continue to fry for 5 minutes.
- Measure out the desiccated coconut, add the desiccated coconut to the apple curry cooking in the saucepan and continue to fry until the coconut is very lightly browned.
- Next chop the fresh cilantro and red chilli and add to the curry in the saucepan.
- Add the canned (chopped) tomatoes in tomato juice into the curry and allow to simmer for 5 to 10 minutes, depending on available time.
- During simmering the olive oil should rise to the top of the saucepan.
- Gradually add the water and when all the water has been added to the apple curry recipe, add the flourish of the juice from a freshly squeezed lime plus the chopped green chilli.
- Once the lime has been added, bring the apple curry to rapid heat, then cover and reduce the heat to a simmer for 3 to 5 minutes.
- Serve immediately hot and with mixed Basmati rice and Canadian wild rice.
Variations to this Apple Curry Recipe include:
- cook the culinary apples separately and add to the curry before serving. This variation offers a more ‘appley’ appearance to the apple curry as the apples will be intact in the preferred size of apple quarters or apple halves. Whole apples could be used to make a visual impact to this vegetarian apple curry.
- remove the ground cinnamon and add 1 teaspoon garam masala to the spice mix.
The copyright of the article Cooking Apples Curry Recipe in Fall Recipes is owned by Susan Morris. Permission to republish Cooking Apples Curry Recipe in print or online must be granted by the author in writing.
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