Another apple recipe, you might think. Well, yes! I still have like millions of apples in my cellar so we are diligently eating apples in one form or another every day. 🙂 And pears too, I got another huge bag of the most delicious pears just yesterday.
I am perusing my cookbooks every evening while my husband watches TV, I look on the internet and I am bookmarking or pinning any apple recipe I find. And I really cook or bake many of them, or better said, I really cook own interpretations of many of them. And I am still looking for ways of preserving apples, I have made apple compote and apple sauce. I don’t like apple jam and I have never managed to make a chutney that I really liked, so I am not so keen on those, but otherwise, if there is anything you find really good, I would be glad to hear about it.
The inspiration for this apple curry comes from a butternut squash curry that I made a few times before. I thought I might just replace the butternut with apples and see how that works. And it worked great, this apple curry is just lovely. Easy and quicker to make (the butternut version needs to be cooked a little longer), fruity and spicy and if you like coconut milk, than this is definitely something for you.
The children loved it as well, I used a yellow, pretty mild curry paste, that I knew they will eat. It was still a bit spicy but they are used to that, as long as I don’t exaggerate with the chili, is OK for them. And my daughter really really loves chickpeas, so I use them every chance I get.
- 1 medium onion
- 3 medium, tangy apples
- 1 tablespoon coconut oil
- 2 tablespoons yellow curry paste
- 250 ml/ 1 cup vegetable stock
- 250 ml/ 1 cup coconut milk
- 1 can (400 g/ 14 oz) chickpeas
- 1 tablespoon corn starch, optional
- salt and pepper
- coriander leaves
- Finely chop the onion. Core the apples and cut them into slices, not too thinly.
- Heat the coconut oil. Cook the onions until translucent. Add the apples and curry paste and stir carefully to distribute the paste all over the pan. Cook for about 3-4 minutes, while stirring often and taking care not too burn the curry paste.
- Drain and rinse the chickpeas.
- Add the vegetable stock and the coconut milk to the pan. Stir very well, add the chickpeas and bring to a boil. Let cook slowly, uncovered for 5 to 10 minutes until the chickpeas are heated through and the apples are softer but not mushy.
- If your sauce is not thick enough, you can stir the corn starch with a little water until you get a paste. Whisk this paste in the boiling sauce and let cook for another minute. Adjust the taste with salt and pepper and sprinkle with chopped coriander leaves.
- Serve with rice.