Apple Curry

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m

The recipe

Apples are grown in the north of India in Himchal Pradesh and the north west in Kashmir, so apple curry should come as no surprise once that fact is known. Apples work really well with the spices in this recipe and as long as they are added towards the end of the dish they retain a soft but full texture rather than being cooked into a puree. Serve with other curry dishes or on its own with plain rice or chapatis.


  • 100g cashew nuts
  • 4 medium tomatoes, chopped
  • 3 tbsp ghee or cooking oil
  • 3.5 cm cinnamon stick
  • 1 fresh red chilli, deseeded finely chopped
  • 2 medium red onions, chopped
  • 2 cloves garlic, chopped
  • 15g fresh ginger, grated
  • ½ tsp turmeric
  • ½ tsp salt or to taste
  • 1 green bell pepper, chopped
  • ½ tsp sugar or to taste
  • ½ tsp chilli powder
  • Juice of 1 lemon
  • 4 tbsp cream
  • 4 dessert apples, (such as cox), cored, peeled and chopped
  • 1 tsp garam masala
  • handful of coriander leaves, chopped


Step 1

In a processor, purée the cashew nuts and tomatoes and set aside.

Step 2

In a large frying pan or karahi, heat the ghee or oil, add the cinnamon stick and fry for a few seconds.

Step 3

Add the red chilli and chopped onion and fry for 5 to 10 minutes until softened, stirring occasionally. Add the garlic, ginger, turmeric and salt, mix in and fry for 1 minute.

Step 4

Add the green peppers and sugar and cook for 1 minute then add the chilli powder and cashew and tomato puree and cook for 1 minute. Add the chilli powder and cashew and tomato puree and cook for 1 more minute.

Step 5

Add the lemon juice, cream, apples and garam masala and cook for about 5 minutes or until the apples are softened, stirring occasionally. Add a little water if required. Add the coriander leaves, mix in and serve hot.

Recipe Type: Ingredients:
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