Chickpea Apple Curry


So. Much. Curry.

Seriously.

This recipe makes at least five portions, but depending on rice/side dishes, could easily serve seven. If you prefer a hot curry, do increase the spice. I opted not to add the lemon juice, cilantro or yogurt that Martha Stewart calls for, subbed powdered ginger for fresh, and served the curry atop couscous. Quinoa, rice, or naan would also be lovely, I’m sure.

Chickpea Apple Curry

1 tablespoon olive oil

2 teaspoons coriander powder

2 teaspoons cumin powder

1/2 teaspoon cayenne powder

3/4 teaspoon turmeric powder

1/4 teaspoon cinnamon

1 large onion, chopped

4 cloves garlic (or 1 massive clove), diced

1 tablespoon powdered ginger (or 2 tablespoons fresh)

28-ounce can of diced tomatoes

2 apples, peeled, cored, and diced

2 15.5-ounce cans of chickpeas, rinsed and drained

Heat the olive oil in a large saucepan over medium heat. Add the cumin, coriander, cayenne, turmeric, and cinnamon, and cook until fragrant, roughly 1 minute. Add the onion, ginger, and garlic, stir to combine, and cook until the onion softens–roughly 3 minutes. Add the tomatoes, apples, and chickpeas, cover, and simmer until the apples are tender, roughly 30-40 minutes. Remove the lid and continue simmering for an additional 5 minutes until the curry thickens. Remove from heat, and enjoy!

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