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Gallery Chickpea Apple Curry Credit: Richard Gerhard Jung Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil 1 recipe Curry Powder 1 large onion, cut into 1/4-inch-wide slivers 2 tablespoons freshly grated ginger 4 cloves garlic, minced 1/2 cup chopped fresh cilantro, plus more for garnish One 28-ounce can whole tomatoes 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces Two 15 1/2-ounce cans chickpeas, rinsed, drained 1 tablespoon freshly squeezed lemon juice 1 cup plain nonfat yogurt

Gallery Chickpea Apple Curry Credit: Richard Gerhard Jung

Recipe Summary Servings: 6

Chickpea Apple Curry      Credit: Richard Gerhard Jung

Chickpea Apple Curry

Credit: Richard Gerhard Jung

Chickpea Apple Curry

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1 tablespoon extra-virgin olive oil 1 recipe Curry Powder 1 large onion, cut into 1/4-inch-wide slivers 2 tablespoons freshly grated ginger 4 cloves garlic, minced 1/2 cup chopped fresh cilantro, plus more for garnish One 28-ounce can whole tomatoes 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces Two 15 1/2-ounce cans chickpeas, rinsed, drained 1 tablespoon freshly squeezed lemon juice 1 cup plain nonfat yogurt

Directions

Heat olive oil in a large saucepan over medium-low heat. Add curry powder; cook until fragrant, about 1 minute. Add onion, ginger, and garlic; cook until onion starts to soften and is well coated with curry mixture, 2 to 3 minutes. Add cilantro, tomatoes, apples, and chickpeas. Cover; simmer until apples are tender, 30 to 40 minutes. Uncover; simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in lemon juice. Just before serving, stir in yogurt.

Reviews (3)

 Add Rating & Review     34 Ratings   5 star values:        9    4 star values:        12    3 star values:        8    2 star values:        5    1 star values:        0

Reviews (3)

Add Rating & Review     34 Ratings   5 star values:        9    4 star values:        12    3 star values:        8    2 star values:        5    1 star values:        0

Add Rating & Review

34 Ratings 5 star values: 9 4 star values: 12 3 star values: 8 2 star values: 5 1 star values: 0

34 Ratings 5 star values: 9 4 star values: 12 3 star values: 8 2 star values: 5 1 star values: 0

34 Ratings 5 star values: 9 4 star values: 12 3 star values: 8 2 star values: 5 1 star values: 0

  • 5 star values: 9 4 star values: 12 3 star values: 8 2 star values: 5 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       10/09/2017   With sour cream instead of yogurt, this recipe is simply sublime. It's relatively long to prepare, but in the end, it was all worth it.  

Martha Stewart Member     Rating: 5 stars       10/13/2014   Made it last night with 2 tbsp of regular curry powder and added shrimp in the last five minutes. Incredible. Not too hot, not no mild.  

Martha Stewart Member     Rating: Unrated       10/21/2012   This is a nice recipe but I used 1% yogurt and I would never do that again. It's too nice a recipe to water it down with thin yogurt which breaks down quickly. If I make this in the future, I will use 2% Greek yogurt instead. I think it will hold up better and make the dish a little bit creamy. I served this dish with yogurt and spice-rubbed salmon: http://www.marthastewart.com/338272/salmon-with-indian-spices?center=0&gallery=274897&slide=261053

    Martha Stewart Member

    Rating: 5 stars 10/09/2017

With sour cream instead of yogurt, this recipe is simply sublime. It’s relatively long to prepare, but in the end, it was all worth it.

Rating: 5 stars

Rating: 5 stars 10/13/2014

Made it last night with 2 tbsp of regular curry powder and added shrimp in the last five minutes. Incredible. Not too hot, not no mild.

Rating: Unrated 10/21/2012

This is a nice recipe but I used 1% yogurt and I would never do that again. It’s too nice a recipe to water it down with thin yogurt which breaks down quickly. If I make this in the future, I will use 2% Greek yogurt instead. I think it will hold up better and make the dish a little bit creamy. I served this dish with yogurt and spice-rubbed salmon: http://www.marthastewart.com/338272/salmon-with-indian-spices?center=0&gallery=274897&slide=261053

Rating: Unrated

All Reviews for Chickpea Apple Curry

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chickpea Apple Curry

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest