Granny Smith apples give this simple and easy curry recipe some tartness.
A curry pocket of sorts.
Granny Smiths tend to mush up as they cook, which actually creates the thickness of this curry.
Elise Bauer
I followed a fairly bare bones approach here.
Traditionally this curry is served with Indian roti bread.
For more information on which apple varieties are best for baking, check out ourGuide to Apples.
Simply Recipes / Elise Bauer
More Curries
Green Apple Curry
Just a standard yellow curry powder mix will do here.
Add the garlic and let cook until the garlic starts to get browned.
Use a slotted spoon to remove the garlic from the oil.
Discard (or eat as a snack) the garlic.
Add the chopped onions to the pan and let cook until translucent (about 4 minutes).
Stir with a spoon until you have a smooth, thin paste.
Once the onions are translucent, stir in the curry paste.
Let bubble and cook for 1 minute.
Stir in the butter.
Add the chopped apples and salt to the pan.
Add 1 1/2 cups of water, or enough water to just almost cover the apples.
Stir in the brown sugar.
Bring to a boil and reduce to a simmer.
Let cook, uncovered, on a low simmer for 30 minutes, until thickened and cooked through.
Add more water if needed if the mixture starts to stick to the pan.
Traditionally served with soft roti bread.
