Sri Lankan Spicy Green Apple Curry
User Reviews
5
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Course
Side Dish, Main Course, Dinner, Others
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Cuisine
Asian, gluten-free
Sri Lankan Spicy Green Apple Curry
Description
This curry features green apples, including varieties like Granny Smith, cut into quarters retaining their core and seeds for traditional texture. The curry starts by sautéing onions, mustard seeds, bay leaves, and both green and red chili peppers, which provide heat and aroma. Sri Lankan roasted curry powder, turmeric, and chili powder or cayenne add depth and warmth.
The apples are cooked with garlic, salt, and brown sugar to blend sweetness with tartness. Cooking time adjusts apple softness from slightly firm to very soft per preference. Coconut milk and water combine to create a mildly creamy sauce that carries the spices without overpowering the fresh apple flavor.
This curry is traditionally served warm alongside rice or breads and offers a flavorful vegetable side that integrates fruity sour notes with savory spices.
Practical tips include adjusting cooking time to suit your favored apple texture, as the apples will soften gradually while absorbing curry flavors.
Ingredients
- 2 apple or any crisp apple with slight sour notes, Granny Smith, large
- 3 tbsp neutral cooking oil generic cooking oil
- 1 1/2 tsp mustard seeds
- 1/2 onion roughly chopped, medium
- 1 - 2 bay leaf dried
- 1 green chili peppers jalapeno or serrano
- 5 red chili pepper de-seeded, if you prefer a milder curry, dried
- 1 tbsp curry powder Sri Lankan Roasted
- 1/4 tsp turmeric powder
- 1/2 -1 tsp chili powder less for a milder curry, or cayenne pepper
- 2 garlic cloves chopped finely
- 1 tbsp brown sugar
- 1/4 tsp salt
- 1/4 cup coconut milk
- 1/3 cup water NOT VINEGAR, or apple cider or natural juice
- 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).
Notes
- For firmer apple texture, cook for about 5 minutes; for softer apples, cook up to 8 minutes to suit your preference.
- Keep the apple cores and seeds intact to achieve traditional curry texture while slicing.
- Use coconut milk to balance the spices and add creaminess to the curry sauce.
User Reviews
Overall Rating
5
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