Sri Lankan Spicy Green Apple Curry

Author: Dini from The Flavor Bender


  • 2 large Granny Smith apples slightly unripe is better
  • 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


  1. Chop the onions and slice the green and red chili peppers. Remove the seeds if you prefer less heat in your apple curry.
  2. 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.
  3. Heat the oil over medium heat in a non-stick saucepan or skillet.
  4. Add the onions, bay leaves, green and red chili pepper and mustard seeds, and saute for a few minutes till onions are softened.
  5. Add the Sri Lankan curry powder, turmeric and chili powder and mix for about 30 seconds, just until you start to smell the spices.
  6. 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.
  7. Cook the apples for about 10 minutes - uncovered, stirring occasionally. The apples will start to soften slightly.
  8. 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.
  9. Taste and season with more salt if desired.
  10. 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).

Recipe Notes

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.