Vegetarian Apple Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 208.6
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 111.3 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 8.5 g
- Protein: 2.7 g
View full nutritional breakdown of Vegetarian Apple Curry calories by ingredient
Introduction
This is an unusual dish that is fantastic served over rice. I used apples fresh from the farm! This is an unusual dish that is fantastic served over rice. I used apples fresh from the farm!Number of Servings: 6
Ingredients
-
6 large cooking apples
1 Leek
1 onion
2 cups of chopped tomatoes with juice
1 cup of water
1 TBSP of olive oil (for frying)
6 cloves of garlic
Fresh cilantro or coriander
1 tsp of cumin
2 tsp of curry
1/2 tsp ground cinnamon
2 small chili peppers (or other hot peppers)
1 inch of ginger root
4 cloves
Salt and pepper to taste
Directions
1. Peel, core, and chop six large cooking apples into quarters.
2. Heat the oil in a large deep saucepan or work and gently fry the apple with the ground cumin and curry for about 2 mins.
3. Chop and add the leek to the frying pan and fry until the leeks are well cooked.
4. Add the cloves and cinnamon to the pan and cook for another 3 mins.
5. In a blender, blend the uncooked garlic cloves, fresh ginger root, and the onion with a little water to make a paste like texture.
6. Stir the paste into the sauce pan and continue to fry for 5 minutes.
7. Next chop the freswh cilantro and chili peppers and add to the saucepan.
8. Add the chopped tomatoes with juice into the curry and allow to simmer for 5-10 minutes.
9. Gradually add the water and when all the water has been added to the pan, add the lemon juice.
10. Increase the heat and bring mixture to a boil and let it boil for 3-5 minutes.
11. Serve over rice (mixture should be "juicy")
Number of Servings: 6
Recipe submitted by SparkPeople user STRIVE4BALANCE.
2. Heat the oil in a large deep saucepan or work and gently fry the apple with the ground cumin and curry for about 2 mins.
3. Chop and add the leek to the frying pan and fry until the leeks are well cooked.
4. Add the cloves and cinnamon to the pan and cook for another 3 mins.
5. In a blender, blend the uncooked garlic cloves, fresh ginger root, and the onion with a little water to make a paste like texture.
6. Stir the paste into the sauce pan and continue to fry for 5 minutes.
7. Next chop the freswh cilantro and chili peppers and add to the saucepan.
8. Add the chopped tomatoes with juice into the curry and allow to simmer for 5-10 minutes.
9. Gradually add the water and when all the water has been added to the pan, add the lemon juice.
10. Increase the heat and bring mixture to a boil and let it boil for 3-5 minutes.
11. Serve over rice (mixture should be "juicy")
Number of Servings: 6
Recipe submitted by SparkPeople user STRIVE4BALANCE.