Green apple and vegetable curry

Mmmm...a sweet and savoury curry full of flavour :)



INGREDIENTS

3 to 4 Tbsp (45-60 mL) olive oil or coconut oil for frying

1 white onion, finely chopped

2 cloves garlic, chopped

1 courgette/zucchini, roughly chopped

2 green apples, chopped into 1” pieces (leave the skin on them)

1 tsp crushed cardamom seeds 

1 tsp curry powder 

1 tsp garam masala

½ tsp cumin seeds 

½ tsp caraway seeds 

½ tsp chilli powder

¾ tsp turmeric powder 

¼ tsp coriander seeds 

¼ cup (60 mL) oil of your choice

salt to taste

¾ cup frozen spinach, thawed (or slightly cooked spinach)

1 cup petit pois (baby peas) – frozen work very well

2 Tbsp brown sugar, or other sweetener of your choice

165 ml coconut milk – not a low fat one

¾ cup (180 mL) water

100 g sultanas, or large raisins

Wholegrain, fair trade rice to serve  

METHOD

1. Heat your oil in a large ovenproof saucepan, and fry your onions until tender and transparent.
2. Next, add all your spices in a mug, and mix with the ¼ cup of oil to make a curry paste.
3. Now, add your courgettes and garlic to the onion mix, stir for a minute or so, then pour in your curry paste.  The aroma will be emerging at this point.
4. Add your apple pieces, and the remaining ingredients, except for the coconut milk and cream. Allow to simmer gently, adding a tiny bit of water at a time, and mixing.
5. Start cooking your rice
6. Cover, and let it cook for about 25 minutes – don’t let it dry out, and add a little more water if you need to.
7. Finally, add the remaining ingredients, stir and cover. Simmer for 20-30 minutes.  
8. When it’s ready, uncover for 10 minutes, and it’s ready for serving with the rice

Modified from: http://mouthwateringvegan.com/2013/05/25/green-fruit-vegetable-curry-with-pomegranate-tomatoed-basmati-rice/