• 8/23/25 7:22 am
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Added CreditAgatha for the original recipe and thanks to … info
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And finally, the long awaited mystery dish! Spicy curry sauce :P
It's that one thing that's perfect for a rainy day :>; You can eat it with rice, thick noodles (specifically called "Udon"), thin noodles or bread! When I make curry, it's usually to use up bits of old veggies we've got leftover, so this recipe is great for just that. C:
Some of the chosen ingredients in this dish may seem strange (APPLES in a curry sauce? Ginger too...?), trust me when I say it makes the flavour more exciting, and is worth adding. :3
Apple Curry Sauce!
Author: Agatha | Prep Time: 30 Mins | Cook Time: 25 Mins | Spiciness: Moderate | Makes 6-8 servings
Heads up!
The base recipe is vegetarian and vegan friendly. ^v^
1. Chop-chop! - Let's start by cutting the veggies, (carrots, onions, ginger etc.) should all be prepared first but before we do! Let me introduce you to... Mr. Apple!
// I've sliced the carrots up three ways here. Either way the goal is to have them small-ish and thin, so they soften quickly
// The white onion and capsicum can be sliced and left that way, since they soften easily
//And to cut the apple...! Oh wait...
// I guess he doesn't want to be a part of the yummy dish - I did find another apple. :B
// Peel and dice the apple ( I used the leftover peels separately as to not waste them)
// Finely chop the ginger and garlic, (we make A LOT of ginger tea) so I added a lot more :P
// Only add the white bits of the spring onion (cut these into 3-4 cm/1 inch pieces), save the darker green stalks for later!
2. Fry - Phew, that was lengthy! But now it's time to get into the real cookin' cX
Combine the spices, onions, ginger and garlic into a pan; this coconut cream separates so I cook these in the fat from the top
// Fry on low heat for about 1-2 minutes or until you notice the spices clumped up
// Once the spice has mixed, add the remaining coconut cream + 1 cup of water and simmer on low heat for 3 minutes
3. Mix the Veggies in! - After simmering, add the carrots, capsicum and apple into the pan + 1½ cups water.
This is where you can add the peanut butter and salt as we'll be cooking the veggies thoroughly; simmer for 15 minutes on medium-low heat
// A before and after of the veggies; while cooking the veggies it's the perfect opportunity to prepare the side! A small batch of rice takes about 20 minutes, and noodles 5-10 (depending on the thickness).
4. Final adjustments - Once the sauce has boiled down and the veggies are soft (don't taste for salt just yet!), you may notice the sauce is thin. Use the cornflour and mix with water until it becomes a runny paste; turn the heat to low and mix in quickly! You can taste for salt now :P
And that's it! Once thickened, turn it off and serve; I used these noodles we had leftover and topped it off with that spring onion from earlier XB
(It appears Mr. Apple found himself a companion :P)
This came out later than I planned for; but I hope you all enjoy and um, let me know what you guys think heehee (. ❛ ω ❛.)
Till next time ~!
It's that one thing that's perfect for a rainy day :>; You can eat it with rice, thick noodles (specifically called "Udon"), thin noodles or bread! When I make curry, it's usually to use up bits of old veggies we've got leftover, so this recipe is great for just that. C:
Some of the chosen ingredients in this dish may seem strange (APPLES in a curry sauce? Ginger too...?), trust me when I say it makes the flavour more exciting, and is worth adding. :3
Apple Curry Sauce!
Author: Agatha | Prep Time: 30 Mins | Cook Time: 25 Mins | Spiciness: Moderate | Makes 6-8 servings
Heads up!
The base recipe is vegetarian and vegan friendly. ^v^
I've left a list of things to add which may negate either, so mix and match depending on what suits you best.
Extra things for the sauce:
Extra things for the sauce:
Chickpeas (boiled and strained well beforehand)
White beans (boiled and strained well beforehand)
White beans (boiled and strained well beforehand)
Red lentils (add them to the sauce when adding the veggies)
Chicken (cubed and fried beforehand)
Seafood (such as prawns or white fish, can be cooked in the sauce)
Toppings! Really just completes the dish:
Toasted, crushed peanuts
Toppings! Really just completes the dish:
Toasted, crushed peanuts
Fresh Spring onion
Fresh Chilli
An egg (poached or sunny-side-up)
Yoghurt (Greek yoghurt is best for this)
tbsp = tablespoon | tsp = teaspoon
- - - - - - - - - - - - - - - - - - - - - - - - - - -
Yoghurt (Greek yoghurt is best for this)
tbsp = tablespoon | tsp = teaspoon
- - - - - - - - - - - - - - - - - - - - - - - - - - -
- 5 tbsp Curry Powder, depending on how hot your curry powder is, you may need to adjust this
- 1/2 tsp Chilli powder, can omit if you'd like
- 1½ tbsp Sweet Paprika, Sweet vs normal; the taste is different, however you can use normal paprika too
- 1/2 tsp pepper, black pepper; you can buy it ground up or crush it yourself
- 1/2 tsp Garam Masala, you might not be able to find this at your local supermarket, so skip if needed
- 3-4 Carrots, small-ish carrots, peeled
- 1 Capsicum, medium-sized; if you don't have yellow ones, that's pefectly fine! Red and green Capsicums work great too
- 3 cloves Garlic, crush these if you can, It'll help bring out the flavour
- 2 slices Ginger, Ginger is spicy! Only add more if you can handle it
- 1 Apple, definitely use red apples; green apples are generally less sweet and a lot more sour!
- 400 ml / 13.52 ounces Coconut cream, if your coconut cream is emulsified, use 2-3 tbsps of olive oil OR coconut oil to fry in
- Crunchy peanut butter, optional; Add 1-2 tablespoons if you'd like
- Salt, 1-2 tsps
- 1½ tbsp cornflour, plain flour or corn flour; used to thicken up the sauce so save till the very end!
1. Chop-chop! - Let's start by cutting the veggies, (carrots, onions, ginger etc.) should all be prepared first but before we do! Let me introduce you to... Mr. Apple!
// I've sliced the carrots up three ways here. Either way the goal is to have them small-ish and thin, so they soften quickly
 |  |
// The white onion and capsicum can be sliced and left that way, since they soften easily
 |  |
//And to cut the apple...! Oh wait...
// I guess he doesn't want to be a part of the yummy dish - I did find another apple. :B
// Peel and dice the apple ( I used the leftover peels separately as to not waste them)
 |  |
// Finely chop the ginger and garlic, (we make A LOT of ginger tea) so I added a lot more :P
 |  |
// Only add the white bits of the spring onion (cut these into 3-4 cm/1 inch pieces), save the darker green stalks for later!
2. Fry - Phew, that was lengthy! But now it's time to get into the real cookin' cX
Combine the spices, onions, ginger and garlic into a pan; this coconut cream separates so I cook these in the fat from the top
 |  |
// Fry on low heat for about 1-2 minutes or until you notice the spices clumped up
 |  |
// Once the spice has mixed, add the remaining coconut cream + 1 cup of water and simmer on low heat for 3 minutes
 |  |
3. Mix the Veggies in! - After simmering, add the carrots, capsicum and apple into the pan + 1½ cups water.
This is where you can add the peanut butter and salt as we'll be cooking the veggies thoroughly; simmer for 15 minutes on medium-low heat
// A before and after of the veggies; while cooking the veggies it's the perfect opportunity to prepare the side! A small batch of rice takes about 20 minutes, and noodles 5-10 (depending on the thickness).
 |  |
4. Final adjustments - Once the sauce has boiled down and the veggies are soft (don't taste for salt just yet!), you may notice the sauce is thin. Use the cornflour and mix with water until it becomes a runny paste; turn the heat to low and mix in quickly! You can taste for salt now :P
And that's it! Once thickened, turn it off and serve; I used these noodles we had leftover and topped it off with that spring onion from earlier XB
(It appears Mr. Apple found himself a companion :P)
This came out later than I planned for; but I hope you all enjoy and um, let me know what you guys think heehee (. ❛ ω ❛.)
Till next time ~!
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