Vegan Apple Curry (with Chickpeas)

Name: Vegan Apple Curry (with Chickpeas)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 onion; 3 apples; 1 tablespoon coconut oil; 1 tablespoon yellow curry powder OR 2 ½ tablespoon yellow curry paste; 250 ml vegetable stock; 250 ml coconut milk; 1 can chickpeas; 1 tablespoon cornstarch; fine sea salt and pepper; fresh cilantro

User Reviews

4.7

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
338 kcal
Course
Main Course
Cuisine
Indian

Vegan Apple Curry (with Chickpeas)

Freya Patterson

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Vegan apple curry with chickpeas and coconut milk; this is a mild curry recipe that your family will love. And it’s ready in about 30 minutes!

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Ingredients

Servings

1 onion medium
3 apples medium about 450 g/ 1 lb, Note 1
1 tablespoon coconut oil
1 tablespoon yellow curry powder OR 2 ½ tablespoon yellow curry paste Notes 2, 3
250 ml vegetable stock 8.5 fl.oz/ 1 cup
250 ml coconut milk 8.5 fl.oz/ 1 cup
1 can chickpeas 400 g/ 14 oz
1 tablespoon cornstarch optional
fine sea salt and pepper
fresh cilantro

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Instructions

Preparations: Finely chop the onion. Core the apples and cut them into not-too-thin slices.
Saute: Heat the coconut oil in a large saucepan. Cook the onions until translucent. Add the apples and curry and stir carefully to distribute the paste all over the pan. Cook curry powder for 1 minute with the apples and curry paste for 2-3 minutes while stirring often and taking care not to burn the curry.
Simmer: Pour the vegetable stock and the coconut milk into the pan. Stir well, add the drained chickpeas, and bring to a boil. Let simmer, uncovered, for 5 to 10 minutes until the chickpeas are heated through and the apples are softer but not mushy (Note 3).
Thicken sauce if desired: Stir the cornstarch with a bit of water to obtain a thick yet pourable paste. Whisk this paste into the sauce and let cook for another minute.
Adjust the taste with salt and pepper and sprinkle with chopped coriander leaves. Serve with rice or Naan bread.

Notes

The apples should be crisp and relatively tangy. Crisp apples will hold their shape better when cooked. There is no need to peel them; the peel helps them keep their shape better.
If you use curry powder, you will need 1 tablespoon and cook it for 1 minute with the apples.If you use curry paste, you will need 2 ½ tablespoons, and you will cook it for 2-3 minutes with the apples.
Use curry paste according to how hot it is and how hot you like your food. The yellow paste I used was not very hot, so two tablespoons were enough for a mildly hot curry. If your curry paste is hotter, use less.
Don't overcook the apples; they should not be mushy. Just barely cooked and still holding their shape.

Nutrition Information

Show Details

Serving 1g Calories 338kcal (17%) Carbohydrates 41g (14%) Protein 7g (14%) Fat 18g (28%) Saturated Fat 15g (75%) Polyunsaturated Fat 2g Sodium 1049mg (44%) Fiber 8g (32%) Sugar 18g (36%)