Apple curry might seem to be an unusual dish to you but this Sri Lankan version of apple curry is going to surprise you with all its flavors.

How this vegan, vegetarian apple curry is made.

This sweet and and mildly spiced apple curry comes together in three stages.

First, I coat the apple wedges in curry powder seasoning, then I make toasted rice and scraped coconut blend, followed by a few onions and garlic tempering.

When cooked, this healthy vegan/vegetarian dish turns into a gem of a curry dish to enjoy with your family.

If you are wondering how the apple curry taste, then the closest taste resemblance this dish takes on is a Sinhalese-style mango curry.

So if you are living overseas where you are unable to get your hands on some raw mangoes then the granny apples cooked into a curry makes a great substitute.

Only the apples are a little softer than the mangoes.

Beginners tips on making a Sri Lankan apple curry.

Granny apples/green apples are best for this recipe.

Cut the apples into large cubes so they don’t mash as they cook.

Overcooking the apple curry will cause the apples to soften too much, you will need to be careful at the last stages of cooking the curry so it doesn’t turn too soft.

Utensils and appliances needed

Chopping board and knife

Large bowl

spice or coffe grinder

Small frying pan

Medium-sized cooking pan

More apple recipes!

Apple and onion stir fry

Apple and cabbage coleslaw

Storing- use an old container or glass container as the spices stain. refrigerate and use within 2-3 days.

Reheating- avoid reheating, as soon as you take the apple curry out of the fridge, leave it out to reach room temperature and then reheat using a microwave or stovetop.

Do not use a spoon to stir constantly as the apples are soft and will turn to mush if over done.

Freezing- avoid freezing.

Stop food waste by- any leftovers can be simply mashed up with your spoon or spread over as it is over toasted bread or parathas to make an easy breakfast dish.

How to make a Sri Lankan apple curry

reipe difficulty- easy

5 green apples

1/2 teaspoom of red chillie powder(add 1/2 a teaspoon more to increase spiciness)

1/2 teaspoon of coriander powder(use my coriander recipe)

1/2 a teaspoon of cumin powder(use my cumin powder recipe)

If you are unable to find coriander powder or cumin powder simply replace both the ingredients with 1 and 1/2 a teaspoon of curry powder which has been slightly toasted over low fire.

Salt to season

To make rice and coconut blend(kalupol)

1 tablespoon of raw rice(any type of rice would work for this

2 tablespoons of scraped coconut(substitute with dessicated coconut)

1 teaspoon of fennel seeds

For tempering

2 tablespoons of oil

1 medium-sized onion sliced thin

A sprig of curry leaves(substitute with 2 bay leaves)

3 pods of garlic sliced fine

2 whole dried red chillie(optional)

1/2 a teaspoon of turmeric

1 teaspoon of mustard seeds

1/2 a cup of water

1 tablespoon of sugar(to balance off the taste of sourness from the green apples)

Method

Wash the green apples, pat them dry and remove the core and seeds off the apple.

Cut them into large wedges or as shown in the image below.

Place them in a large bowl, add red chillie powder(1/2 tsp and 1/2 a teaspoon more to increase spiciness, coriander powder(1/2 tsp), cumin powder(1/2 a teaspoon), salt to season.

If you are unable to find coriander powder or cumin powder simply replace both the ingredients with 1 and 1/2 a teaspoon of curry powder which has been slightly toasted over low fire.

Combine well and set aside.

How to make the raw rice and coconut toasted powder(kalupol).

Place a small frying pan over very low fire.

Add the raw rice(1 tbsp), toast until the raw rice turn slightly brown, make sure to move the rice around so the grains won’t burn. once done transfer to a separate bowl.

Add the scraped coconut(2 tbsp scraped coconut, substitute with dessicated coconut)toast until slightly brown then transfer to the same bowl of rice.

Add the fennel seeds(1 tsp), toast it the same way as above and transfer to bowl.

Let the ingredients cool for 10 minutes.

Add the toasted rice, coconut, fennel seeds into a spice blender or coffee grinder, then grind it to a coarse powder.

Set aside until used.

Place a medium-sized cooking pan over low-medium fire.

Pour in the oil(2 tablespoons), add the sliced onions(1 medium sliced thin), a sprig of curry leaves, garlic(3 pods sliced thin), and whole red chillies(2, optional).

Cook until the onions turn translucent and slightly golden.

Add the mustards seeds(1 tsp)and cook for 12-15 seconds.

Reduce heat and add the roasted ingredient powder and mix with the tempering.

Combine until you have a coarse paste, make sure the powder doesn’t stick to the pan by reducing the heat or adding another tablespoon of oil.

Add in the apples and stir fry with the spice blend for 2 minutes.

Season with salt and then pour in the water(1/2 a cup).

Cook for 7 minutes over low-medium fire, taste and season with salt before adding the sugar(1 tbs).

Continue to cook until the water and the spice blend turn into a thick gravy-like consistency.

Avoid using a spoon as the apples are soft enough to turn into mush. instead, tilt the pan around to move the apple pieces within the pan.

You need to keep an eye on the apple curry as you don’t want to overcook the dish and make the apple too soft.

Once cooked serve warm with your favorite dishes.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.

It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes, or online groups which will affect me as a food blogger and the growth of this blog.

I would appreciate it if you only shared the link rather than the full recipe. 
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