Name: Apple Curry Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 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; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 3 medium apples, cored and cut into 1-inch cubes; 1 can (14 oz / 400 g) chickpeas, rinsed and drained; 1/2 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 fresh cilantro, roughly chopped

Jump to Recipe

This apple curry recipe is sweet, spicy, savory and creamy at the same time! It's a super easy vegan curry that will definitely surprise your taste buds!

Apple curry is one of those dishes that may make you raise an eyebrow, but you'll be pleasantly surprised by how delicious it is. There are lots of flavor layers at work here, and the mix of sweetness and spices is to die for.

This curry is a cool way to shake up your usual curry routine and introduce some unexpected flavor combos.

It's a harmonious mix of sweet apples and rich spices, balanced by creamy coconut milk and a hint of nutty almond butter. Perfection!

The apple curry is also very easy to whip up, and it works great over rice or with your favorite naan bread.

Why you'll love this green apple curry

Wonderfully aromatic - the mix of spices and sweet apples is simply amazing!
Really easy to make, just perfect for busy weeknights.
Great for meal prep, as it tastes even better the next day!

Key ingredients

Coconut oil - This is ideal in apple curry because it has a neutral taste and high smoke point. You can also use olive oil or canola oil.

Onion - Yellow or white onions are best for their balance of sweetness and pungency.

Garlic + ginger - Use fresh for the best flavor, but if you don't have any, the

Spices - Curry powder, cumin, coriander, cinnamon, and nutmeg infuse this apple curry with so much flavor. Your kitchen will smell truly amazing!

Apples - Use firm, slightly tart apples that won't break down too much during cooking. Granny Smith or Fuji are excellent choices. I opted for a mix of green and red apples for extra color.

Chickpeas - I like to make this apple curry with canned chickpeas for convenience. You can, of course, use dried chickpeas that you've soaked and cooked yourself.

If using canned chickpeas, rinse them thoroughly to remove the excess sodium.

Potatoes - Cut the potatoes into even-sized pieces to ensure they cook uniformly. You can substitute with butternut squash or sweet potatoes.

Coconut milk - I like to use full-fat coconut milk for a richer curry, but you can also use light coconut milk if you're looking for a low-calorie alternative.

Almond butter - Add some almond butter at the end for extra creaminess and depth.

You can substitute with peanut butter for a nuttier flavor or tahini for a nut-free option.

For a richer curry, you can also use some homemade cashew cream.

How to make apple curry

Heat the coconut oil in a large pot over medium heat. Add the diced onion and saute for 3-4 minutes or until the onion is translucent.

Add the garlic and ginger and continue to cook for another minute until fragrant.

Stir in the curry powder, ground cumin, coriander, cinnamon, nutmeg, and salt. Cook for 1-2 minutes until fragrant.

Add the cubed apples and chickpeas to the pot. Stir well to coat with spices.

Mix in the cubed potatoes and make sure everything's well coated in spices.

Pour in coconut milk and water.

Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.

Stir in almond butter until well incorporated.

Serve hot, garnished with roughly chopped fresh cilantro and accompanied by your favorite rice or naan.

Leftovers and storage

Keep any leftovers in an airtight container in the fridge for up to 4 days.
Gently reheat in a saucepan over medium heat, adding a splash of water if needed.
Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Tips for making the best Indian apple curry

If the curry is too thick after simmering, add a bit more water to reach your preferred consistency.
After adding the potatoes and chickpeas, stir gently to avoid breaking them apart.
For extra nutrition, stir in some spinach or kale during the last few minutes of cooking.

If you liked this apple curry recipe, you might also like some of my other easy vegan curries:

Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.

Yield: 4