Green Apple Curry

Quick and EasyVegetarianCurry

Simple and easy curry made with Granny Smith green apples.

Photography Credit: Elise Bauer

Years ago I visited the Caribbean island of Trinidad and was struck not only by the music of steel drums filling the air everywhere, but also by a street food called “roti”, which is sort of like an east Indian version of a burrito. A curry pocket of sorts.

I recently reconnected with a Trini friend, Asher, who with her husband Keith, brought me some wonderful homemade curries and roti for dinner.

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One of Keith’s favorites is curry apple, or a simple curry made with tart green Granny Smith apples, taking the place of tart green mangos, which is one of the most common and well loved curries for roti in Trinidad.

granny smith apples

What I love about this simple curry is just that, it is so simple, nothing fancy. Granny Smiths tend to mush up as they cook, which actually creates the thickness of this curry.

I followed a fairly bare bones approach here. You could easily dress this up with chopped cilantro, chile flakes or habanero, mustard seed, or other spices.

green apple curry

Traditionally this curry is served with Indian roti bread for which I do not yet have a recipe.

If there are any Trinis out there reading this who have a favorite recipe for either the roti “skin” (the thin, tortilla-like bread) or other roti-friendly curries to share, please let us know about them in the comments!

For more information on which apple varieties are best for baking, check out our Guide to Apples.

Green Apple Curry Recipe

  • Prep time: 5 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4.

Just a standard yellow curry powder mix will do here. Use your favorite.


  • 3 Tbsp vegetable oil
  • 2 large garlic cloves, smashed and roughly chopped
  • 1/4 cup finely chopped onion
  • 2 Tbsp yellow curry powder
  • 2 Tbsp water
  • 1 teaspoon butter
  • 4 tart green Granny Smith apples, cored and roughly chopped (peel ON)
  • 1 teaspoon Kosher salt
  • 1 1/2 cups water
  • 1 Tbsp, packed, brown sugar


1 Infuse the oil with garlic: Heat the oil in a large sauté pan on medium heat. Add the garlic and let cook until the garlic starts to get browned. Use a slotted spoon to remove the garlic from the oil. Discard (or eat as a snack) the garlic.

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2 Cook the onions: Add the chopped onions to the pan and let cook until translucent (about 4 minutes).

3 Make curry paste, add to onions, add butter: While the onions are cooking, in a small bowl, mix together the curry powder and 2 tablespoons of water. Stir with a spoon until you have a smooth, thin paste. Once the onions are translucent, stir in the curry paste. Let bubble and cook for 1 minute. Stir in the butter.

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4 Add apples, water, brown sugar: Add the chopped apples and salt to the pan. Add 1 1/2 cups of water, or enough water to just almost cover the apples. Stir in the brown sugar.

5 Simmer until thickened and cooked through: Bring to a boil and reduce to a simmer. Let cook, uncovered, on a low simmer for 30 minutes, until thickened and cooked through. Add more water if needed if the mixture starts to stick to the pan.

Traditionally served with soft roti bread. In place of roti you can serve it with a warmed flour tortilla, pita bread, or over rice.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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28 Comments / Reviews

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Did you make it? Rate it!

  1. Melissa

    I had two leftover pork chops and some quinoa to add to this. Small dice for the pork chop and threw the quinoa in to warmup up at the end. SO AMAZING! This is now going into regular rotation around here.


    Show Replies (1)
  2. Shirleen Stoll

    Hi I am a Trinidadian and you can also curry corn it taste good

  3. Taryn

    Ooo, and if you’re going store-bought on the roti, we really enjoyed this paired with Kawan wheat meal chapati, which we pick up from a local Indian store. Not homemade (nor do I know how it compares to Trini roti), but a pretty good stand-in for scooping up curry!

  4. Taryn

    We left it “bare bones” as Elise calls it, for the most part, adding just a pinch of smoked paprika at the end. The tartness of the Granny Smith really set this one apart for me. My husband devoured his too but remarked that he would have enjoyed it more with a protein, like some thinly sliced pork or chicken, but he says that frequently when we go veg. :) Thanks, Elise!

    Hi Taryn, I think of this curry as a side, not something that would replace a protein dish. Almost like a condiment curry. ~Elise


  5. Kay

    Wow, never thought of doing a fruit curry before but could be worth giving a shot. I see someone mentioned Granny Smiths being too tart–any recs for substitute apple?
    Also, regarding the curry powder–not all curries are the same. I’d recommend (if you have access) the Madras-style curry (common in Trini & Guyanese cooking) or even the Blue Mountain brand for a more authentic Caribbean taste. I’ve tried using Indian curry powder in a pinch (not that many Caribbean stores in Cali’s Bay Area) and it works in a pinch but it’s really not the same.
    Thanks for featuring Caribbean cuisine!

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