Creamy Apple Curry
This creamy apple curry simmers a crisp Fuji apple in light coconut milk with curry powder, ginger, and turmeric. It's savory, mildly spicy, a little sweet, and ready in 30 minutes.
Servings: 2 servings
Calories: 282kcal
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.
Video
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!
Nutrition
Serving: 1serving | Calories: 282kcal | Carbohydrates: 33g | Protein: 2g | Fat: 15g | Saturated Fat: 14g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 696mg | Potassium: 242mg | Fiber: 4g | Sugar: 19g | Vitamin A: 122IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 1mg
