Sri Lankan Spicy Green Apple Curry

Author: Dini from The Flavor Bender
Print Recipe


  • 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


  • 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).


NOTE - cook the apples for only about 5 minutes if you prefer slightly firmer apples that still have a good bite to it. Cook them up to 8 minutes if you prefer softer apples in your curry. I love apples that are very soft, but they are firmer in traditional Sri Lankan apple curries.