In this vegetarian curry, the sweet-tart flavor of Granny Smiths plays of the ginger and spices. Serve with cucumber-yogurt salad.


Richard Gerhard Jung

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (3)

34 Ratings
  • 5 star values: 9
  • 4 star values: 12
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
With sour cream instead of yogurt, this recipe is simply sublime. It's relatively long to prepare, but in the end, it was all worth it.
Rating: 5 stars
Made it last night with 2 tbsp of regular curry powder and added shrimp in the last five minutes. Incredible. Not too hot, not no mild.
Rating: Unrated
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: