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This creamy apple curry simmers a crisp Fuji apple in light coconut milk with curry powder, ginger, and turmeric. It’s savory, mildly spicy, and a little sweet, and it’s my go-to savory apple recipe when I want a warm dinner in one pot in 30 minutes.
Why You’ll Love This Coconut Milk Apple Curry
I’m usually tossing apples into fall bakes like vegan apple pie or vegan apple crumble, but this coconut milk apple curry (inspired by Indian apple sabzi) proves they’re just as tasty in savory dishes. It’s creamy, spicy, tangy, and just a little sweet, thanks to a crisp Fuji apple and rich coconut milk (also used in my bean sprout curry and coconut curry soup!).
The spices bring warmth and depth, while the apple adds a fresh, fruity sweetness, and together they just work. Even better, it’s oil-free, budget-friendly, and simple to make. It’s perfect for quick weeknight dinners and sharing with friends. Use your favorite curry powder (Indian, Trini, or Sri Lankan!) to make it your own, and even bulk it up with veggies or protein. It’s warm comfort food with a fruit twist! A big thank you to Shannon for developing this recipe, which has become a fall favorite in my kitchen.
Looking for more vegan curries? Try my easy tofu vegetable coconut curry, quick eggplant curry, or thick and hearty chickpea lentil curry.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and substitutes.
Recipe Variations
- Protein: Like crispy pan-fried tofu, tempeh, seitan, chickpeas, vegan sausage, etc.
- More spice: Add red pepper flakes and/or chili/cayenne powder.
- Spices: Add depth with a pinch of garam masala, cumin, cinnamon, mustard seeds, and/or cardamom. 1-2 bay leaves (removed before serving) also add savory depth.
- Nut butter: Stir in some almond butter or cashew butter for richness.
- Vegetables: Bulk up curried apples with 1-2 veggies like potato, zucchini, squash, bell pepper, cauliflower, baby corn, eggplant, spinach, etc.
How to Make Apple Curry
Step 1: First, core and dice the apple, finely dice the onion, and mince the garlic (and ginger if using fresh). Then, sauté the onion and garlic in a large pot over medium heat until translucent. If they stick, add a splash of water to deglaze.
Step 2: Next, add the apple and cook until softened, then stir in the curry powder, turmeric, and ginger powder and stir thoroughly for 60 seconds.
Step 3: Then, stir in the coconut milk, sugar, shredded coconut (if using), and soy sauce.
Step 4: Bring to a gentle boil, reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally. Finally, season the apple curry with salt and pepper to taste, then serve warm, garnished with parsley. Enjoy!
FAQs
A crisp, firm apple that holds its shape. I use a Fuji apple, and tart green apples like Granny Smith work too. Softer cooking apples break down more in the sauce.
Yes! A tart green apple makes the curry a little tangier. Taste it at the end and add a pinch more sugar if you like it sweeter.
No. I leave the peel on because it helps the pieces hold together. Peel it if you prefer a softer texture.
They do. The coconut milk makes a creamy, mild sauce, and the apple adds a little sweetness and tang that balances the curry powder.
It is mildly spicy. The heat depends on your curry powder, so add red pepper flakes or cayenne if you like it hotter.
Yes, but it makes a very rich, thick curry. Thin it with a little broth or water.
I haven’t tested freezing this curry, but it should work. Freeze it in an airtight container for up to 3 months.
Toni’s Recipe Tips
- Adjust creaminess: Prefer a lighter curry? Use lite coconut milk or sub some with broth/water. Creamier curry? Use full-fat coconut milk/cream.
- Don’t cut the apple too small: Or it’s more likely to disintegrate into the curry, becoming more like curried applesauce (though still delicious!).
- Use firm apples: To avoid them fully disintegrating into the curry.
- For stronger curry flavor: Adjust the amount of curry powder used.
Serving Suggestions
- Rice: White or brown rice (how to cook brown rice), basmati, or even garlic rice.
- Grains: Quinoa also works well, as would farro or orzo.
- Naan: I use homemade vegan naan, or other Indian bread like roti or chapati.
- Protein: I like it with crispy pan-fried tofu or vegan chick’n.
- Salad: On the side, like vegan cucumber raita, a simple side salad like fattoush salad, etc.
Storage Instructions
Store: In an airtight container in the fridge for 3 to 4 days.
Freeze: I haven’t tested freezing this curry, but it should work. Freeze it in an airtight container for up to 3 months.
Reheat: On the stove or in a microwave until piping hot. Add a splash of water if it’s too thick.
More Vegan Curry Recipes
Vegan Dinners
Brussels Sprouts Curry
Vegan Dinners
Perfect Potato and Pea Coconut Curry
Vegan Dinners
Cauliflower and Potato Curry (Aloo Gobi)
Vegan Dinners
Butternut Squash Curry
If you tried this creamy apple curry recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Creamy Apple Curry
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Ingredients
- ½ large yellow onion chopped
- 1 to 2 cloves garlic minced
- 1 medium Fuji apple diced
- 1 tablespoon curry powder
- Pinch of ground ginger
- Dash of turmeric
- 1 (13.5-ounce / 400 ml) can light coconut milk
- 1 tablespoon granulated sugar or sweetener of choice
- 1 tablespoon shredded coconut optional
- 1 to 2 tablespoons soy sauce
- Salt and pepper to taste
- Parsley, for garnish optional
Instructions
- In a medium-large pot over medium heat, sauté the chopped onion and garlic. If they start to stick, add a splash of water to deglaze the pan.
- Once the onion is translucent, add the diced apple. Cook until the apple softens, then stir in the curry powder, ginger, and turmeric until everything is well coated.
- Pour in the coconut milk, then add the sugar, shredded coconut (if using), and soy sauce. Stir to combine.
- Bring the curry to a gentle boil, then reduce the heat to low. Cover and simmer for 15 to 20 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot, garnished with parsley if desired.
Notes
- Cut the apple into bite-size pieces so they stay tender instead of breaking down into the sauce.
- For a creamier curry, use full-fat coconut milk.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
- I haven’t tested freezing this curry, but it should work. Freeze it in an airtight container for up to 3 months.
- Thank you to Shannon Hicks for developing this recipe!
yum
It’s the yummiest! 🙂
Amazing! This will be in rotation. I added more spice, fresh carrots and chickpeas. I can see how versatile the main recipe is and then build from there. I usually have the main ingredients so whew, another quick last minute recipe that even I can make 😉!! Tx you
Love the addition of carrots and chickpeas! So glad you enjoyed this curry 🙂
Can this be made ahead and frozen or will it get too mushy?
Hi! We at Plant-Based on a Budget haven’t tried making it ahead and freezing it so we can’t guarantee the results when you defrost. If you try it out, please let us know how it goes 🙂
Simple and easy to prepare .. in addition they’re healthy dishes
So glad you enjoyed it! Love the healthy ones that are still super delicious!
Gotta love the easy ones!
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 🙂