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Yes, you read it right – this is a Vegan Coconut Curry recipe made with sweet apples! You will be pleasantly surprised by how hearty and creamy this dish will turn out to be. It has layers of warm flavors and textures from the chopped apples and vegan sausages coated in a lightly spiced coconut curry sauce. Serve it with rice or bread for an incredibly delicious Indian-inspired meal that your whole family will love!
We have shared so many apple recipes lately. Most of these are sweet treats like the Apple Cinnamon Bread, Vegan Apple Cinnamon Waffles, and Vegan Apple Cake. So we are revamping this old recipe of mine that showcases this sweet and crisp fall fruit in a savory curry dish! It might sound strange, but I assure you, this dish will absolutely win you over. And there is just something about curry that’s incredibly warming on even the coldest of nights. Making this the perfect fall to winter dish to add to your dinner rotation.
What is it?
This Vegan Coconut Curry with Apples dish is a quick and easy Indian-style dish. It is a nutritious one-pot, 30-minute coconut curry recipe that is made of simple plant-based ingredients. This dairy-free recipe contains some healthy fats from light coconut milk and is absolutely oil-free and non-greasy. The chopped apples and vegan sausage make it substantial, but you can omit the vegan sausages if you prefer to keep them free of processed food. It’s savory, fruity, and perfectly spiced!
What You’ll Need to Make Vegan Coconut Curry with Apples
- Aromatics – Sautéed garlic and onion makes the perfect base for this sweet and savory curry dish.
- Fuji Apple – We used this type of apple because of its sweetness and firmness. However, feel free to use other varieties of cooking apples that you like. Granny smiths, Jonagold, Cortland, or Honeycrisps, would all be great choices.
- Spices – The combination of curry, ginger, and turmeric powder is the perfect blend of warm and fragrant spices that makes the dish irresistible!
- Light coconut milk – Makes the curry sauce delicately creamy!
- Granulated sugar – You can use other sweeteners like coconut sugar, maple syrup or agave nectar.
- Soy sauce – Gives the curry a savory and umami taste. You can use tamari instead to make this dish gluten-free.
- Salt and pepper – To taste.
- Vegan sausage of choice (optional) – Makes the dish more filling!
- Shredded coconut (optional) – Adds another layer of coconut flavor plus bits of crunch to the dish.
- Parsley, for garnish (optional) – Top it off before serving.
How to Make it
- Sauté garlic and onion in a large pot over medium heat. Since we are not using oil, you can add some water to prevent the pieces from sticking to the pot.
- Add the diced apples and cook until they soften. Add in the spices and mix well.
- Pour the coconut milk, soy sauce, sugar, shredded coconut, and vegan sausage. Let the mixture boil, then lower the heat and cover with a lid while it simmers.
- Season with salt and pepper, then serve!
Tips when Making Vegan Coconut Curry with Apples
- Some curry powders are spicier than others. So please make sure that you select one that suits your personal preference.
- No need to peel the apples before cooking them. Make sure that they are sliced uniformly, so they cook evenly.
- Do not overcook the apples. They should be softened but not mushy.
- If you want the sauce to be thicker, let it simmer with the lid off for a few minutes before turning the heat off, so the liquids evaporate.
What can I serve it with?
This dish goes really well with basmati or brown rice, or you can have it with some naan, bread, or other grains like couscous or quinoa.
How to store leftovers?
Since this dish is cooked with coconut milk, you have to make sure that you do not keep it at room temperature for more than 2 hours. Place the leftovers in a container with a tight seal and place them on the fridge to keep them fresh longer. Make sure to consume it within 2-3 days. Reheat in the microwave or stovetop.
Can I use curry paste?
Sure, you can. There are different types of curry paste that you can choose from depending on how mild or spicy you want them to be.
Can I use other spices?
No problem – you can use garam masala, cumin or cardamom among other things. Do not add too many though as you want the curry and apple flavors to shine through.
Can I add other vegetables?
Absolutely! You can add more plant proteins like chickpeas, lentils, or edamame. You can also try adding some potatoes, zucchini, squash, or bell pepper for variations. Just make sure that you do not overdo it with the veggies. The apples can be paired with 1 or 2 veggies at a time.
If you love curry as much as we do, try these too!
- Yellow Tofu Curry – If you’re a lover of Thai food, you’re going to adore this curry dish. It’s so tasty and comes out so vibrant and beautiful!
- Crockpot Tofu Red Curry – The sweet, mild flavors of this dish with its creamy coconut milk sauce make it a great “beginner’s curry.” If you’re not sure you love curry, give this one a try.
- Cauliflower Sweet Potato Mushroom Curry – This savory curry is rich with flavors of cumin, tomato, and coconut, and chock full of delicious veggies.
- Perfect Potato and Pea Coconut Curry – This delicious and super simple Potato and Pecan Coconut Curry is the perfect dinner after a busy day! Perfect for the whole family!
Photos by Alfonso Revilla
Vegan Coconut Curry with Apples
- ½ large yellow onion chopped
- 1 to 2 cloves minced garlic
- 1 medium Fuji apple diced
- 1 tablespoon curry powder
- Pinch ginger
- Dash of turmeric
- 1 (13.5-ounce) can of light coconut milk
- 1 tablespoon granulated sugar or other sweetener
- 1 tablespoon shredded coconut optional
- 1 to 2 tablespoons of soy sauce
- Vegan sausage of choice optional
- Salt and pepper to taste
- Parsley, for garnish optional
- In a medium-large pot over medium heat, sauté the onion and garlic. Add water if the ingredients start to stick.
- Once the onions have become translucent, add the diced apple and continue heating until softened. Add in the spices and mix well.
- Add in the coconut milk, soy sauce, sugar, shredded coconut, and vegan sausage if using. Stir until a boil begins to form and reduce the heat to low. Cover and simmer for 15-20 minutes.
- Add salt and pepper to taste, stir and serve the curry.
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Hi Shannon, This looks so warming and inviting. Plant sausage isn’t my thing, but I am making a batch of lemon pepper tempeh today. Do you thing that would mesh or clash with the ingredients? It is cold and damp in Virginia today, so I am looking forward to making this curry! Thanks.
That sounds like a yummy duo! Let us know if you end up giving it a go 🙂