Chickpea Apple Curry
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Martha Stewart Living, October 2001
- Yield Serves 6
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 recipe Curry Powder
- 1 large onion, cut into 1/4-inch-wide slivers
- 2 tablespoons freshly grated ginger
- 4 cloves garlic, minced
- 1/2 cup chopped fresh cilantro, plus more for garnish
- One 28-ounce can whole tomatoes
- 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
- Two 15 1/2-ounce cans chickpeas, rinsed, drained
- 1 tablespoon freshly squeezed lemon juice
- 1 cup plain nonfat yogurt
Directions
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Heat olive oil in a large saucepan over medium-low heat. Add curry powder; cook until fragrant, about 1 minute. Add onion, ginger, and garlic; cook until onion starts to soften and is well coated with curry mixture, 2 to 3 minutes. Add cilantro, tomatoes, apples, and chickpeas. Cover; simmer until apples are tender, 30 to 40 minutes. Uncover; simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in lemon juice. Just before serving, stir in yogurt.
This is a nice recipe but I used 1% yogurt and I would never do that again. It's too nice a recipe to water it down with thin yogurt which breaks down quickly. If I make this in the future, I will use 2% Greek yogurt instead. I think it will hold up better and make the dish a little bit creamy. I served this dish with yogurt and spice-rubbed salmon: http://www.marthastewart.com/338272/salmon-with-indian-spices?center=0&gallery=274897&slide=261053
I will try adding curry to this. I found it quite mild....
Excellent vegetarian dinner! I used a bottle of Yellow Curry sauce, and added sliced mushrooms and some boiled potatoes. Mmmmm.... can't wait for the leftowvers tomorrow!
Takes some time to prepare all the ingredients but the end result is worth it. It is really delicious.