A warm, sweet, spicy Green Apple Curry dish that transforms the sourness of green apples with the earthy spiciness and robust flavours of Sri Lankan roasted curry powder! This Sri Lankan apple curry is an easy, vegan side dish to prepare that’s full of flavour!
Updated: October 2016
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If an apple a day truly kept the doctor away, then I would never need health insurance. I love apples! It’s always been one of my favourite fruits and I always get some when I shop for groceries. Apples are also a key part of many classic desserts like apple pies, apple tarts, apple turnovers, apple cakes etc. But have you ever tried apples in a savoury dish? Like a curry? This is the best time of the year to give those apples a spicy makeover with this amazing Sweet, Spicy Green Apple Curry! It’s perfect for those cold fall and winter nights and with a side of rice this could fill your belly with lots of warmth and flavour. Plus it’s a great vegan dish too.
When I was growing up, every meal – no matter what we ate – was a chance to appreciate good food and the beautiful power it had in bringing people and families closer together. I’m guessing that’s got something to do with my Asian heritage. Rice and curry were a staple at our house and that certainly had plenty to do with my Asian heritage. We would usually have several side dishes to complement the rice, and the dinner table was a feast for the senses with all the different colours, smells and flavours of good ol’ Sri Lankan-style Asian cooking. That also meant different combinations of fruits, vegetables, meat or fish, that fit together like a weird yet taste-bud tantalizing puzzle.
Curries with fruits are a common occurrence in Asia. My mother had a knack for creating excellent curry dishes with fruits. After we moved back to New Zealand, it was harder to find the same tropical veges and fruits, so she came up with this deliciously evil green apple curry which I’m sure you’re going to love too!
The sweetness and sourness of apples go so well with the earthy spiciness of the curry powder to create this truly warm and comforting savoury dish.
My Mum never took out the core of the apple when making this curry, and the first time I made it a few years ago, I did. And I soon found out why I shouldn’t have done that. It makes the apple disintegrate in to the curry sauce. If you would like the apple to have some texture once it has been cooked, cut it into chunkier pieces, or if you like it softer (like I sometimes do), cut it thinner.
Curry powder is a very regional thing (not all curry powders are the same, not even close!) and I intend do a separate post about all the different kinds of curry powder someday. For this apple curry, I used a Sri Lankan roasted Curry Powder, for which I have now shared the recipe I’m going to share the recipe, very soon! This has a toastier flavour and is dark in colour with peppery notes.
A simple curry powder with robust flavours can transform a dish. And amazingly enough, it can impart completely different flavours depending on the main ingredient of your dish as well. This green apply curry is a wonderful example of that. You start with the sourness/tartness of Granny Smith apples and end up with a tug of war between some amazing spicy and sweet flavours.
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Ingredients:
- 2 large Granny Smith apples or any crisp apple with slight sour notes
- 3 tbsp oil
- 1 1/2 tsp mustard seeds
- 1/2 medium onion roughly chopped
- 1 - 2 bay leaves dried
- 1 green chili peppers jalapeno or serrano
- 5 dried red chili peppers de-seeded, if you prefer a milder curry
- 1 tbsp Sri Lankan Roasted Curry Powder
- 1/4 tsp turmeric powder
- 1/2 -1 tsp chili powder/cayenne pepper less for a milder curry
- 2 garlic cloves chopped finely
- 1 tbsp brown sugar
- 1/4 tsp salt
- 1/4 cup coconut milk
- 1/3 cup water or apple cider/natural juice NOT VINEGAR
- Salt to taste
Instructions:
- Chop the onions and slice the green and red chili peppers. Remove the seeds if you prefer less heat in your apple curry.
- Wash and cut apples into quarters. Do not remove seeds or the core. Halve the quarters length-wise for thinner slices or across for chunkier pieces.
- Heat the oil over medium heat in a non-stick saucepan or skillet.
- Add the onions, bay leaves, green and red chili pepper and mustard seeds, and saute for a few minutes till onions are softened.
- Add the Sri Lankan curry powder, turmeric and chili powder and mix for about 30 seconds, just until you start to smell the spices.
- Add the sliced/quartered apples, garlic, salt and sugar and cook on medium high heat for a few minutes while gently coating the apples all over with the spices.
- Cook the apples for about 10 minutes - uncovered, stirring occasionally. The apples will start to soften slightly.
- Add the coconut milk and water/apple cider and stir through with the apples. Return to the stove for another 5 - 10 minutes covered, until the apples soften - PLEASE SEE NOTE.
- Taste and season with more salt if desired.
- Carefully stir through to coat the apples with the sauce/gravy - since the apples have softened and you don't want them to break up (add more water if you like more sauce - but I recommend a thicker sauce).
Tips & Tricks
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
So go ahead and try something new and spicy this Fall with those fabulous green apples. And do let me know how it goes. Have you tried green apple curry before? Or any curry with fruits?
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tp says
Could you add some meat to this recipe at all?
Dini says
Hi TP
Traditionally we do not add meat to fruit curries, and rather make a separate chicken or beef curry to accompany with the vegetable/fruit side dish.
But you’re welcome to add meat if you like, and see how it turns out! I can’t say for certain if it will taste good though as it will change the flavor.
Good Luck!
Josephine says
This is a new try for me
I didn’t now that green apple can be a dish of mine . So nice
Nanthini Theva says
Excellent recipe will try it
Merieme says
I came across you recipes by chance and gave it a try. I first tried your chicken curry and made your roasted curry powder. It’s excellent , thank you. I’m looking forward to trying more of your recipes.
Yan says
Totally loved it! A keeper! Your recipes I tried so far (beetroot curry, mushroom curry, and this apple curry) never fail to make a 10/10 for me =)
Dini says
Yay, I’m so glad you enjoyed the recipes Yan, thanks so much for letting me know! 🙂
Autumn says
Hi, I’m making this for guests soon. I’m curious if you don’t core the apples prior to cooking, do I need to after cooking? Or what do I tell guests, to eat around the core?
Dini says
Hi Autumn
As I have mentioned in the post and recipe, I do not core the apples before or after cooking.
We usually eat everything, as the apple softens in the cooking process, but you can also leave the core behind as you eat as well.
Hope that helps.
Autumn says
Thanks! I can’t wait to try it. Unfortunately I am unable to find black mustard seed here in my rural community, so will have to rely on a store bought powder. None of which have similar ingredients to yours that I have found.
If you have any suggestions on substitutions please lmk.
Thanks again!
Felicia Ingram says
I loved this recipe. I have eaten apple curry before but not as flavoursome as your recipe. Thanks for sharing
Maria says
Instead of using DRIED red chilli peppers, can I use FRESH red chilli peppers instead? If yes, how many fresh ones should I use?
Dini says
Hi Maria
The dried ones are traditional here. The spices are being “tempered” for better flavor. We eat the dried chili in the curry.
If you want you can substitute with fresh chili. The same amount should be fine If the chili is shorter (like dried chili). Less if the chili is long.
Lv says
I loved this! Super easy and yummy
Alison says
Delicious, I love this recipe especially the roasted spice mix.
Many thanks
Lynnette says
Holy moly, this was AMAZING!!! I have never had a curry like this before! Totally different from an Indian curry. I am now making every curry on your site!
Dini says
I’m so glad you liked the curry Lynnette! Yes, Sri Lankan curries do have a distinct flavor profile, I hope you enjoy other curries that you try as well! 🙂
Michael Alba says
Refreshing and flavorful. It was fun to make and surprising how well it came out.
Ganu says
I’ve made this so many times and it never fails me! It’s authentic, delicious and very easy to make. Thank you for the recipe!
Christoph says
Hej Dini,
Thank you for this recipe, I did it once and it was great and different. I was wondering which kind of mustard seeds you take, black/brown or yellow ones?
Thanks in advance
Dini says
Hi Christoph
Thank you 🙂
I use black/brown mustard seeds predominantly for south asian cooking. I hope that helps!
Dora says
How many does the recipe serve?
Dini says
Hi Dora
This serves 4 people as a side dish with rice.
Daniel says
*apple
Daniel says
What kind of dried red pepper did you use? I was not sure so I just used medium New Mexico pods. Also how did you go about quartering the .
Dini says
Hi Daniel!
For a Sri Lankan curry I would recommend using south asian red chilis. If you can’t find them (in an asian store), I recommend substituting it with crushed red chili pepper you can find in the supermarket.
I used a knife to quarter the apples, I didn’t remove the core either. Leaving the core helps keep the apple pieces intact.
Thamizh says
Hi Dini, the green apple curry was delicious! Thanks to you. My whole family liked it, including my little son!
Dini says
So happy that you and your family liked the recipe Thamizh! Thank you so much for letting me know! 🙂
Cham says
I made this twice and today going to make it again! Very tasty and love the flavor of Sri Lankan spices combined with apple. Thanks for this wonderful recipe! 🙂
Dini says
Thanks so much for letting me know Cham! I’m really glad you enjoyed the recipe. 🙂
Erandi Kumarasinghe says
just like unripe mango curry,that we cook in Sri Lanka
Mark says
Absolutely fabulous recipe! This is the first time that I have tried a fruit curry and I am glad that I tried it. Easy to make and delicious. Tart, peppery and definitely spicy. Thanks for recipe. It will be one that I cook again and again.
CakeSpy says
I got intrigued when I saw your comment on the Perfect Brownie blog, and was SO psyched to click over and find this recipe! I love apples and am intrigued by the idea of making them into a savory and cozy meal like this. Hooray!
Dini says
I love apples too! My mum was the one who introduced me to this, and every time I eat it, I just love it more! I hope you do get to try this recipe out. Let me know what you think 🙂
Katie @ The Perfect Brownie says
I am so very much on a curry kick lately. I keep buying different jarred sauces and combining them with various meats, veggies, and some basmati rice. If I’m feeling flush I splurge on naan bread. 🙂
What kind of meat would you pair with this? My husband likes curry but always wants meat with dinner.
PS- The new Doctor is bumming me out. 🙁 This season can’t possibly end well…
Dini says
Even we at home, just want a good curry from time to time!! 🙂 Whether it be with Rice or a good Roti!! 🙂
My husband is a meat eater too! you can have this with any kind of meat that you want to have it with! I’ve had this with Chicken, Lamb or Fish and just with other curried vegetable dishes too! 🙂
I know what you mean about the new Doctor… I’m not sure how I feel about it the series yet… but Peter Capaldi is brilliant! I do miss Matt Smith’s quirkiness though 🙁