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chopped mushrooms and halved onion on table with herbs and spices

VEGAN FRENCH ONION SOUP — Plant Based Relationship

Vegan French onion soup was a must make for us as soon as fall hit! Growing up my mom used to make me French onion soup during the colder seasons. It was only fitting that I made a vegan version of my own! I don’t know if I can put it into words but, do […]

VEGAN FRENCH ONION SOUP — Plant Based Relationship
Spicy apple curry sauce

Spicy Apple Curry

Spicy apple curry sauce
Spicy apple curry sauce

Apples and early fall is a wonderful combination. Cooked apples into spicy apple curry with apple butter consistency have been one of my all-time favorites. As soon as we hit early October we go into the nearest farm on a day or day long apple picking and come home with two bags full of apples. Then comes cooking up all kinds of goodies with them. Applesauce, apple butter for later use and apple pies and bread for the freezer.  Today it’s spicy apple curry because I have lots of green apples to be used. This curried sauce is cooked until apples reach almost apple butter consistency. But what’s more lovely is, cooking apples in nutmeg and cloves fill the whole house with wonderful aroma of sweet fall spices. Even though it takes a bit to make, this curry freezes wonderfully and last in the fridge up to two weeks.

Apple curry is vegan, Low calorie and so flavorful. It is perfect on its own as a dipping sauce, or in sandwiches or in a rice bowl meal as a flavoring.

Making the base gravy for spicy apple curry

for my seasoning base gravy, I am using is the same I seasonings I used while preparing the red curry seasoning base with few tweaks to it. I am not going to use any tomatoes or Malabar tamarind in this recipe because I want the sweet and sourness of green apples and aroma to show through in the curry.

However, I am going to prepare a seasoning base gravy from scratch today. Once seasoning base gravy is prepared, it can go into freezer to flavor up any spicy vegetable curry you are going to make in future.

For one cup of base gravy, we are going to need,


  • 3 tablespoons whole coriander
  • 3 tablespoon cumin
  • 1 tsp Black cumin
  • 6 red chilies
  • tablespoon of black pepper
  • 2 tablespoons of Salt
  • ½ teaspoon of mustard
  • Half a teaspoon of nutmeg
  • 2 tablespoons of Spanish paprika
  • 2 tablespoons of brown sugar
  • 6 cloves
  • 3 cardamom pods
  • 6 cloves of garlic
  • One inch piece of ginger
  • 2 tablespoons of dry rice
  • 2 tablespoons of grated coconut
  • Handful of Curry leaves
  • Two green chilies
  • 2-inch piece of lemongrass
  • 2 whole red onions
  • 2 inch stick of cinnamon


  • Dry roast coriander seeds, Cumin seeds, Black Cumin seeds and red chilies.
  • Dry roast rice and scraped coconut separately.
  • Crush black paper and mustard seeds with pinch salt in a motor and pastel.
  • Puree roasted seasonings in a high-speed blender with half a cup of water and salt.
  • In the same blender, add ginger garlic and crushed black pepper and mustard nutmeg and puree everything into a smooth paste.
  • Heat a frying pan on medium high an caramelize onions until golden brown on the edges. Do not add salt while caramelizing because we already have salt in the seasoning blend.
  • Add cardamom, Cloves, Green chili, Curry leaves, Lemongrass and Cinnamon fry for few minutes until fragrant.
  • Add pureed seasoning paste and cook another 5 minutes on low until seasonings are blended and fragrant.
  • Let the base gravy cool enough to handle, before making the curry.

Making the apple curry

Cooking time: 3 hours                                                                                                Servings: 10 to 12 Servings


  • 8 green apples and two red apples
  • One half cup of Base Gravy
  • One and half cup of water
  • 2 Tablespoon of Brown Sugar
  • Teaspoon of tamarind paste


  • Wash, core, and slice apples.
  • Place the apples in a Clay Dutch oven, spread the cooled off base gravy over the apples and coat well.
  • Add cup of water or just enough to cover the apples
  • Place the Clay braiser inside your oven. I am using Eurita clay cooking pot by Reston Lloyd today. Start cooking with the cool oven every time you are using a clay cooking pot that are made to use in ovens.
  • Preheat two 350 degrees Fahrenheit and cook for three hours turning every half an hour, until the sauce is thick enough to coat the back side of the spoon.
  • Add a teaspoon of tamarind paste and 2 tablespoons of sugar and mix to combine.

Post apple curry notes

I know I have been silent past few weeks, but this article and recipe was well rewarding write up for all the missed time dealing with whole house becoming sick and recovering. at the end of all we all got to enjoy beautiful colors of leaves changing ,getting ready for winter. I ended up buying lots of books that I wanted to get for a long time. Some of them cook books from my favorite Sri Lankan chefs. I also got two clay curry cooking pots that I wanted for as long as I can remember. This spicy apple curry was the first one to be cooked in the new clay cooking pot and it turned out to be way better than expected.

This spicy apple curry is long time coming, back in home we often cook June plum the same way. June plums are much sour than apples, although it is yummy, I have to say I like the green apples version so much better. Anyway ,if you would like to read more about how to make June plum curry please read below.

If you would like to read on how to make apple butter, I found this recipe from a fellow blogger. I would call my spicy apple curry is less sweet, spicy and tangy version of sauce.

image of spicy apple curry just after cooking
Apple Curry

Green lentils in Spanish and swiss chard curry sauce.

close up of vegetables in market

How to Eat Leafy Greens Sri Lankan Style

Image of Dandelion Curry served with bread

Leafy Greens in a Spicy Curry

Cooking leafy greens in a spicy sauce is a great way to cook the greens that are hardy and have stronger flavors. Collard greens, Dandelions, Swiss chard or any other edible wild greens. What’s better is you could throw in some mushrooms, beans too with this recipe. It is perfect to pair with rye sourdough bread, with hardy wild rice, cracked wheat rice to make up a nourishing meal.

for the full recipe read

Image of Sri Lankan green breakfast porridge

Leafy Greens in the Breakfast Porridge

Green breakfast porridge is made with Kale and Collard greens pureed with coconut, and extracting juice out, to cook in a rice porridge. It is an ideal meal for breakfast along with some yogurt and honey. This green rice porridge is creamy and earthy at the same time has all the green goodness in it. It is a popular breakfast dish in Sri Lanka. We make it with variety of greens like Sri Lankan pennyworts (Gotu Kola) , hummingbird tree leaves ( Kathurumunga) , Wel Penela leaves ( Cardiospermum halicacabum), Curry leaves. It could be any number of garden greens what you can find the day before. this dish is well known for its medicinal qualities too.

for the full recipe

Image of Sri Lankan mallium

Greens in a Mallum

Kale or Collard or sometimes both prepared as mallum in Sri Lanka. Again, a Sri Lankan favorite, mallum makes a very important component of the rice and curry meal. made with flavor infused scraped coconut cooked along with the thinly sliced greens and finished with lime juice, makes it easy to absorb the nutrients in the greens.

For the full recipe

Image of Swiss Chard in a Lentil Curry

Leafy Greens in a Lentil Curry

Cooking greens with lentil curry is a perfect everyday easy curry recipe. It is a perfect way to cook soft watery greens like spinach ,watercress, rainbow chard or leeks. Resulting curry is creamy with lentil coconut sauce and fragrant with turmeric and cinnamon seasonings. Perhaps, this is the easiest preparation of all. Cook the red lentil curry as you would and add chopped greens during the last five minutes of the cooking process and it is ready to go. Perfect for pairing with white bread, siring hoppers, or white rice for a wholesome meal.

image of Curry Leaf Chutney with Air Fried cutlets

Greens as a Condiment

One of the best ways to add leafy greens to any meal is by making them into a chutney or making pesto with it. Sri Lankan style coconut green chili and curry leave chutney is one of my favorite dips for cutlets or carrot sticks. I do think however, this recipe is heavily influence by Indian chutneys made in somewhat similar way. Like, Coriander chutney.

Prepping yourself a curry leaves chutney is super easy. Just puree couple of handfuls of curry leaves, half a cup of coconut, a clove of garlic, three green chilies, teaspoon of turmeric, half a teaspoon of salt, half a teaspoon of freshly crushed black pepper, tablespoon of lime juice.

Apart from these common methods, we do often add them in to flat breads , salads and soups as well. As the saying goes, as much vegetables as possible in the diet is good. isn’t it ?

airfryer bake Baking braised bread breadandcury Breads Breakfast brunch cast iron chicken Chicken curry coconut coconut milk cooking curry Dinner favorite things to eat flatbread food fresh salad goodfood good food healthy Ideas Leafy greens lentils lunch Mains mung beans naanandcurry plantbased Plant based pork reblogged Rice rice and curry riceandcurry seafood snacks spicy spicyfood Vegan yellow curry


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charred broccoli + tofu stuffed avocados with sweet lemon curry sauce — Melissa Horton

such a perfect meal from this fellow blogger

charred broccoli + tofu stuffed avocados with sweet lemon curry sauce

charred broccoli + tofu stuffed avocados with sweet lemon curry sauce — Melissa Horton