South Indian Style Apple and Tomato Curry

South Indian Style Apple and Tomato Curry

Celia Brooks cooked this delicious vegetarian curry at the Demonstration Kitchen. It proved a big hit and you can read more about her thoughts on the dish in her blog post.

Serves 4-6

Preparation time 15 minutes
Cooking time 30 minutes

Ingredients

2 tbsp sunflower oil

1 tsp black mustard seed

Handful fresh or dried curry leaves from Spice Mountain

1 tsp cumin seed

1 tbsp turmeric

Large thumb of fresh ginger, chopped from Paul Wheeler (Fresh Supplies) Ltd

3 plump cloves of garlic, chopped

1 large red onion, finely sliced, from Turnips

2-3 green chillies, halved lengthways

Salt and freshly ground black pepper

4 apples, peeled, cored, cut into chunks from Chegworth Valley

300g tomatoes, cut into chunks from The Tomato Stall

500ml natural low fat yoghurt from Real France

2 handfuls toasted cashews, lightly crushed from Cranberry

Preparation Method

Heat the oil in a wok over a moderate to high heat and fry mustard seeds until they pop, then add curry leaves, cumin seeds, turmeric, ginger, garlic, onion and chillies, and some salt.

Fry until onion starts to brown, then add apples and tomatoes. Fry until they just start to soften, only about 2-3 minutes.

Remove from the heat and stir in yoghurt. Cover for a minute or two to warm through. Scatter with cashews and serve with tangy apple rice. 

Tangy Apple Rice

300ml long grain rice (measure by volume)

600ml Cox & Bramley apple juice from Chegworth Valley

1 veg stock cube

1 bay leaf from Spice Mountain

1 cinnamon stick

Place the rice and water in a lidded pan and bring to the boil. Add remaining ingredients and stir until stock cube dissolves. Reduce to a simmer, cover and cook until all the water is absorbed.