Ingredients

The following ingredients have 4 Servings
  • 1 onion (medium)
  • 3 apples (medium about 450 g/ 1 lb, Note 1)
  • 1 tablespoon coconut oil
  • 1 tablespoon yellow curry powder OR 2 ½ tablespoon yellow curry paste (Notes 2, 3)
  • 250 ml vegetable stock (8.5 fl.oz/ 1 cup)
  • 250 ml coconut milk (8.5 fl.oz/ 1 cup)
  • 1 can chickpeas (400 g/ 14 oz)
  • 1 tablespoon cornstarch (optional)
  • fine sea salt and pepper
  • fresh cilantro

Instruction

  • Preparations: Finely chop the onion. Core the apples and cut them into not-too-thin slices.
  • Saute: Heat the coconut oil in a large saucepan. Cook the onions until translucent. Add the apples and curry and stir carefully to distribute the paste all over the pan. Cook curry powder for 1 minute with the apples and curry paste for 2-3 minutes while stirring often and taking care not to burn the curry.
  • Simmer: Pour the vegetable stock and the coconut milk into the pan. Stir well, add the drained chickpeas, and bring to a boil. Let simmer, uncovered, for 5 to 10 minutes until the chickpeas are heated through and the apples are softer but not mushy (Note 3).
  • Thicken sauce if desired: Stir the cornstarch with a bit of water to obtain a thick yet pourable paste. Whisk this paste into the sauce and let cook for another minute.
  • Adjust the taste with salt and pepper and sprinkle with chopped coriander leaves. Serve with rice or Naan bread.