We’ve been making this beautiful apple chickpea curry for years. And when it comes to a plant-based curry recipe this is one of our sure-fire go-tos! It still has the creamy comfort food goodness of a curry but the apple gives us a much welcome brightness! Don’t let the fruit concern you too much, there is absolutely a sweetness to this dish, but in a way that’s delightful and not overly sweet. It doesn’t overpower the other elements of the dish so much as it enhances them.
You can serve this on brown rice or cauliflower rice (or a combo of both like I do) – also works to serve it on greens, it’ll just be a bit moist… I strongly recommend pairing at least partially with some kind of grain to help soak up the liquid gold. Pick whatever you’ve got in your cupboard. This would also work beautifully with some whole grain pasta or rice noodles!
You can make a big batch of this and have left overs for lunches throughout the week. It also freezes like a champ. Now that you’ve got this delicious plant-based apple chickpea curry recipe throw it into your menu. For another delicious curry check out our Curry-in-a-Hurry.
Apple Chickpea Curry
Description
If you want a plant-based curry recipe that's bright and delicious while still checking off that comfort food box - look no further.
Ingredients
Instructions
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Get out a skillet with a lid and heat that bad boy up.
Chop your veggies up - splash some water into the pan and toss the onions, pepper, and garlic until that shit softens. 3 minutes or so.
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While that’s cooking combine your spices and toss them in when ready. Add the coconut milk, mango chutney, and lemon zest. Stir in the chickpeas, apples and simmer and cover for 15 minutes.
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Add peas and let sit, uncovered, another 5 minutes. Put that beautiful mess on top of a grain or combo of grains. Greens work too, but it can get a bit soppy. Either way, make it your own and smash it into your face!
Servings 6
- Amount Per Serving
- Calories 527kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 9.1g46%
- Sodium 65mg3%
- Potassium 1124mg33%
- Total Carbohydrate 79.7g27%
- Dietary Fiber 21.3g86%
- Sugars 22.4g
- Protein 21.8g44%
- Calcium 10 mg
- Iron 43 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you don’t have golden delicious then swap it out with whatever apples you have handy. I used honey crisp and it was still delicious.
Calories for cooked grains are not included.
I tried this recipe today. Sooooo delicious. I will definitely make this again. I cut the recipe ingredients to make a 3rd of the recipe. I wish I had made the whole recipe. Sally
Hahaha! Always make the full recipes and have leftovers! 🙂 So glad you liked this.
Just tried this recipe – it’s delicious, but mine doesn’t look as good as yours. I only had full fat coconut milk, and I thought that would make it creamier, but it didn’t. Plus, I cooked my chickpeas from dry in my instant pot, and the 15 minute simmering time wasn’t enough for all the flavors to meld. I think I might do the whole thing in the instant pot to try to break down the components. I also added a little hot pepper (I like spice) and some cilantro and a squeeze of lime. But this was truly a quick and easy, delicious meal. I am finding that your recipes are really accessible, and I’m so glad I found your channel. Thank you!!!
Thank you Gerri! It’s not necessarily the prettiest dish anyway – but if you like the taste that’s all that matters 🙂 It wasn’t too runny like soup though, was it? Did you serve with rice?
Glad you found us as well!