As much as I love cooking with pumpkin, we all know that apples are the real star of fall. The best part is that you can have fun picking a bunch of apples yourself, and then you can store them in the fridge or freezer to help carry over the flavors of fall into the winter. There are so many ways they can be used, from homemade cider, to donuts and pies, and everything in between. It’s a given that apples pair well with cinnamon and spices, many of which I use in my curry blends.
I wanted to try making an apply curry stew, knowing that the flavors in the garam masala would blend perfectly with the apples. I used red apples to add some sweetness and balance out the flavors from the turmeric and clove, but you can use green if you want a more tart flavor. You can add more or less water, depending on how thick you like your curry to be. I tend to add a little more water because I like to use the liquid to drizzle over my rice. This would also be good served with a side salad and some roti or naan.
I wanted to try making an apply curry stew, knowing that the flavors in the garam masala would blend perfectly with the apples. I used red apples to add some sweetness and balance out the flavors from the turmeric and clove, but you can use green if you want a more tart flavor. You can add more or less water, depending on how thick you like your curry to be. I tend to add a little more water because I like to use the liquid to drizzle over my rice. This would also be good served with a side salad and some roti or naan.
YIELDS
2–3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 inch knob ginger root, minced
- 1/2 cup white onion
- 1/2 jalapeño, diced
- 3 roma tomatoes, blended smooth
- 1 1/2 tsp curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp ground clove
- 1/2 tsp ground cinnamon
- 3 red apples, peeled and cubed
- 1 15 oz can chickpeas
- 1 1/2 cup vegetable broth
- 1 1/2 tsp garam masala
- 1/4 cup fresh cilantro, shredded
- 1 tbsp lime juice
- salt and pepper to taste
Directions
1. Heat olive oil in a large pot over medium heat. Add the garlic, ginger, onion, and jalapeño and sauté for a couple minutes.
2. Pour in the blended tomatoes and spices and simmer for a couple minutes.
3. Add in the apples and chickpeas and stir well to coat.
4. Pour in the vegetable broth and bring to a boil. Reduce to a simmer and let cook for about 20 minutes, to let the apples cook through and for the sauce to thicken.
5. Remove from heat and stir in the garam masala, lime juice, and cilantro.
6. Season with salt and pepper to taste.
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Photo: Lauren Sacerdote
