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Chickpea Apple Curry

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Recipe photo courtesy of Richard Gerhard Jung

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

Source: Martha Stewart Living, October 2001
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How would you rate this recipe?
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  • leandrepc
    9 OCT, 2017
    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.
    Reply
  • pcayce
    13 OCT, 2014
    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.
    Reply
  • JennVincent
    21 OCT, 2012
    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
    Reply
  • CarmelinaCAN
    2 JAN, 2010
    I will try adding curry to this. I found it quite mild....
    Reply
  • My_AZ
    25 MAY, 2009
    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!
    Reply
  • kimkim
    17 JAN, 2008
    Takes some time to prepare all the ingredients but the end result is worth it. It is really delicious.
    Reply

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