Granny Smith apples add some tartness to this green apple curry recipe. Simple and light, it’s best served on Indian roti bread.
Years ago, I visited the Caribbean island of Trinidad and was struck not only by the steel drum music that filled the air everywhere, but also by a street food called “roti,” which is something of an East Indian version of a burrito. A kind of curry bag.
I recently reconnected with a Trini friend, Asher, who, along with her husband Keith, brought me some wonderful homemade curries and roti for dinner.
What I love about this easy curry is that it’s so simple, nothing fancy. Granny Smiths tend to get too mushy when cooked, which is actually what gives this curry its thickness.
I’ve taken a fairly matter-of-fact approach here. You can easily dress this up with chopped cilantro, chili flakes or habanero, mustard seeds, or other spices.
Traditionally, this curry is served with Indian roti bread.
GET THE RECIPE:
For more information on which apple varieties are best for baking, check out our guide to apples.
More Indian curries
- Slow cooker chickpea curry with sweet potatoes and peppers
- Chicken curry with sweet potato and lemongrass
- Chicken Curry Salad
- Green Thai Curry
- Jamaican Goat Curry
From the editors of Simply Recipes
Green apple curry
A normal yellow curry powder mixture is sufficient here. Use your favorite.
ingredients
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3 tablespoon vegetable oil
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2 big cloves garliccrushed and roughly chopped
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1/4 Cup Onionfinely chopped
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2 tablespoon yellow curry powder
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2 tablespoon water
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1 teaspoon butter
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4 sour green Granny Smith applesseeded and roughly chopped (peel ON)
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1 teaspoon kosher salt
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1 1/2 cups water
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1 tablespoon Brown sugarpacked up
method
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Pour the oil with garlic:
Heat the oil in a large skillet over medium-high heat. Add the garlic and let it cook until the garlic starts to brown. Use a slotted spoon to scoop the garlic out of the oil. Discard the garlic (or eat as a snack).
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Cooking onions:
Add the chopped onions to the pan and cook until translucent (about 4 minutes).
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Make the curry paste, add onions and add butter:
While the onions are cooking, in a small bowl, combine the curry powder and 2 tablespoons water. Stir with a spoon until you have a smooth, thin paste. Once the onions are translucent, stir in the curry paste. Let bubbles and cook 1 minute. stir in butter.
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Add apples, water and brown sugar:
Add the chopped apples and salt to the pan. Add 1 1/2 cups water or enough water to just almost cover the apples. Stir in the brown sugar.
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Simmer until thickened and cooked through:
Bring to a boil and reduce to a simmer. Let simmer uncovered on low for 30 minutes until thickened and cooked through. If necessary, add more water if the mixture starts to stick to the pan.
Traditionally served with soft roti bread. Instead of roti, you can serve it with a heated flour tortilla, flatbread, or over rice.
| nutritional information (per serving) | |
|---|---|
| 224 | calories |
| 12g | Fat |
| 29g | carbohydrates |
| 1g | protein |
