South Indian Spiced Apple Curry
A fragrant, tangy vegetable curry featuring tender apple chunks simmered in a mustard-seed and curry leaf base.
Recipe Author
Riff Kitchen@riffkitchen
IndianDinnerVegetarian
South Indian Spiced Apple Curry
A fragrant, tangy vegetable curry featuring tender apple chunks simmered in a mustard-seed and curry leaf base.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 15 cook
- 25 min
- servings
- 4
- effort
- Medium
Chef's note
The natural acidity of apples balances perfectly with savory spices, offering a refreshing vegetarian main for a weeknight dinner.
Method
8 steps · tap one to tick it off
Tips
Pick apples that hold their shape. Granny Smith or Braeburn stay in cubes through the simmer. Soft, sweet apples such as McIntosh collapse into sauce within minutes.
Stand back when the curry leaves go in. Fresh curry leaves hold water and spit hard in hot oil. Pat them dry and add them at arm's length.
Check the apples at 5 minutes. Apples go from tender to mushy quickly. Test a cube with a knife at the 5-minute mark and uncover the pan once it slides in easily.
Swaps
No curry leaves? Leave them out. A strip of lime zest added with the apples gives some of their citrusy aroma.
No mustard seeds? Cumin seeds, fried the same way until they darken slightly.
No red chili powder? Cayenne at half the amount, or Kashmiri chili powder for color with milder heat.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The apples thaw much softer, closer to a chutney.
Reheat: In a covered pan over low heat with a splash of water, stirring gently, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Chef's note
The natural acidity of apples balances perfectly with savory spices, offering a refreshing vegetarian main for a weeknight dinner.
Instructions
Follow the steps to perfection.
Tips
Pick apples that hold their shape. Granny Smith or Braeburn stay in cubes through the simmer. Soft, sweet apples such as McIntosh collapse into sauce within minutes.
Stand back when the curry leaves go in. Fresh curry leaves hold water and spit hard in hot oil. Pat them dry and add them at arm's length.
Check the apples at 5 minutes. Apples go from tender to mushy quickly. Test a cube with a knife at the 5-minute mark and uncover the pan once it slides in easily.
Swaps
No curry leaves? Leave them out. A strip of lime zest added with the apples gives some of their citrusy aroma.
No mustard seeds? Cumin seeds, fried the same way until they darken slightly.
No red chili powder? Cayenne at half the amount, or Kashmiri chili powder for color with milder heat.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The apples thaw much softer, closer to a chutney.
Reheat: In a covered pan over low heat with a splash of water, stirring gently, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix