Curried Apples Recipes

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CURRIED APPLE SOUP



Curried Apple Soup image

Something different and delicious, whether served hot or cold.

Provided by Swiss Phil

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 onion, chopped
1 ½ teaspoons ground coriander
1 ½ teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
5 tablespoons all-purpose flour
3 ¾ cups water
2 cubes chicken bouillon, crumbled
1 ½ pounds cooking apples, peeled and roughly chopped
salt and freshly ground black pepper to taste
2 tablespoons mango chutney
½ lemon, juiced
½ cup plain yogurt

Steps:

  • Melt butter in a large pot over medium-high heat. Cook onion in melted butter until softened, about 5 minutes.
  • Mix coriander, garam masala, cumin, and turmeric with the onion; cook until fragrant, about 1 minute. Stir flour into the onion mixture; cook until the flour darkens, about 1 minute more.
  • Pour water into the pot. Dissolve bouillon in the water. Add apples and season with salt and freshly ground black pepper. Bring the mixture to a boil, stirring occasionally, reduce heat to medium-low, and simmer until the apples are tender, about 15 minutes.
  • Stir chutney and lemon juice into the soup; remove pot from heat.
  • Pour soup into a blender no more than half full. Cover and hold lid in place with a towel. Pulse blender a few times before leaving on to blend. Puree in batches until smooth.
  • Rinse the pot clean, pour pureed soup into the pot, and heat over medium heat just until it begins to boil. Turn heat off completely. Season soup with salt and pepper. Ladle soup into bowls; top each serving with a dollop of yogurt to serve.

Nutrition Facts : Calories 163.1 calories, Carbohydrate 29.2 g, Cholesterol 11.6 mg, Fat 4.9 g, Fiber 4.2 g, Protein 3 g, SaturatedFat 2.8 g, Sodium 436 mg, Sugar 16.9 g

CURRIED APPLES



Curried Apples image

Make and share this Curried Apples recipe from Food.com.

Provided by ratherbeswimmin

Categories     Apple

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 cooking apples, peeled, cored, and cut into 1/2-inch slices (about 2 1/2 lb.)
2 tablespoons butter or 2 tablespoons margarine
3/4 cup orange marmalade
3/4 cup mango chutney (Major Grey)
1 teaspoon ground cinnamon
1/2 teaspoon curry powder

Steps:

  • Place sliced apples in a lightly greased 11x7 inch baking dish; set aside.
  • Melt butter in a saucepan; add in marmalade and remaining ingredients; stir to combine.
  • Bring to a boil over medium heat, stirring constantly.
  • Pour mixture over apples.
  • Bake in a 400° oven for 35 minutes or until apples are tender.
  • Serve with ham or pork.

Nutrition Facts : Calories 181.7, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 50.8, Carbohydrate 39.6, Fiber 2.8, Sugar 33.6, Protein 0.4

ROASTED SWEET POTATO SOUP WITH CURRIED APPLES



Roasted Sweet Potato Soup with Curried Apples image

Get that creamy feeling without having to reach for the heavy cream with velvety sweet potatoes offset by tart apples and fragrant curry powder.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h50m

Yield Makes 6 cups

Number Of Ingredients 15

2 1/2 pounds sweet potatoes (3 or 4)
2 tablespoons olive oil
1 medium onion, halved and sliced
Coarse salt and ground black pepper
1 red bell pepper, ribs and seeds removed, thinly sliced
2 jalapeno peppers, ribs and seeds removed, thinly sliced
3 garlic cloves, coarsely chopped
1/2 cup dry sherry (optional)
4 cups vegetable broth, homemade or canned
2 teaspoons white-wine vinegar
1 teaspoon honey
1/4 teaspoon curry powder
1 small tart apple (4 ounce) peeled, cored, and diced
1/4 cup plain yogurt
2 tablespoons chopped mint, for garnish

Steps:

  • Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potato out of the skins. Discard skins.
  • Meanwhile, in a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Add bell pepper, jalapenos, and garlic; cook for 5 minutes. Add sherry (if using), sweet potato, and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.
  • Working in batches, puree soup in a blender. Combine batches in a clean pot. The soup should be thick. (If you prefer a thinner soup, add water or a little more broth.) Taste and adjust seasoning.
  • In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into warm bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.

Nutrition Facts : Calories 285 g, Fat 8 g, Protein 7 g

CHICKEN AND APPLE CURRY



Chicken and Apple Curry image

A simple apple-curry butter sauce adds a delicious flavor to traditional baked chicken.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

3 tablespoons butter
2 small onion, chopped
2 apples - peeled, cored and finely chopped
3 tablespoons all-purpose flour
1 tablespoon curry powder
8 skinless, boneless chicken breasts
1 cup hot chicken broth
1 cup milk
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
  • Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 14.2 g, Cholesterol 110.6 mg, Fat 8.9 g, Fiber 2 g, Protein 38.8 g, SaturatedFat 4.7 g, Sodium 321.9 mg, Sugar 7.9 g

CURRIED APPLE SOUP



Curried Apple Soup image

Harvest-fresh soup is a perfect salute to the riches of Indian summer. Sweet apples, spicy curry and tangy lemon strike a delicious balance. -Xavier Pennell, Mauldin, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1 medium onion, chopped
2 tablespoons butter
1 teaspoon curry powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Dash cayenne pepper
Dash ground cloves
3 medium McIntosh apples, peeled and sliced
3 cups chicken broth
1-1/2 teaspoons lemon juice
Crackers and additional ground cinnamon, optional

Steps:

  • In a small saucepan, saute onion in butter until tender. Add the curry, cinnamon, salt, cayenne and cloves; cook and stir for 1 minute. Add apples and broth; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until apples are tender., In a blender, puree soup until smooth. Return to the pan. Stir in lemon juice and heat through. Garnish with crackers and additional cinnamon if desired.

Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 851mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein.

CURRIED APPLE SOUP



Curried Apple Soup image

Tart, spicy, and creamy -- this delicious soup is warming on a crisp fall day.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 11

1 tablespoon unsalted butter
2 shallots, minced
2 teaspoons freshly grated ginger
1 1/2 tablespoons curry powder
2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
1 small russet potato, peeled and cut into 1-inch pieces
1 teaspoon coarse salt, plus more for seasoning
3 3/4 cups homemade or low-sodium canned chicken stock
1/2 cup heavy cream or milk
Freshly ground pepper
Sour cream, for garnish

Steps:

  • Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
  • Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.

CURRIED APPLE SOUP



Curried Apple Soup image

This is a lovely soup to begin an meal with Indian flavors or for serving in the fall when apples begin to come in. It has a mild curry flavor with a delicate sweetness from the apples. It may be served hot or cold. Although the preparation time appears long, most of this is simmering and sitting time for the stock - no real effort required. This recipe is from Mollie Katzen's "The Enchanted Broccoli Forest."

Provided by Cinnamon Turtle

Categories     Apple

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

3 tablespoons butter
1/2 teaspoon fresh ginger, grated
2 garlic cloves, minced, keep trimmings
1 1/2 cups onions, chopped, keep trimmings
4 cups apples, peeled and chopped, keep trimmings
1 teaspoon salt
1 lemon, juice of
3 tablespoons flour
1 teaspoon dry mustard
1 teaspoon turmeric
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1/4 teaspoon clove, ground
1/4 teaspoon cayenne pepper (or to taste)
2 cups yogurt (can use a mixture) or 2 cups sour cream, allow to come to room temp (can use a mixture)
slivered almonds
2 cinnamon sticks
2 1/2 cups apple juice
2 1/2 cups water

Steps:

  • The Stock:.
  • Combine peels and cores from the apples and the cleaned onion and garlic skins with cinnamons sticks, apple juice, and water. Simmer partially covered for 45 minutes. Remove from heat, let stand one hour. Strain and discard solids.
  • The Soup:.
  • Mis together the flour and spices.
  • Heat a heavy skillet over medium heat. Add butter, ginger, garlic, and a dash of salt. Stir and cook for a minute or so, then add the onions. Saute another 5 minutes then add 1 teaspoons of salt and the apples, stirring well. Add lemon juice and sprinkle on the spice mixture, stirring constantly. Cover and cook 8-10 minutes over low heat, stirring occasionally. Turn off the heat and let rest 10 minutes while you heat the stock.
  • Puree the stock and apple mixture in a food processor or blender until very smooth. Transfer to a stock pot or heavy saucepan and whisk in the yogurt or sour cream. Do not cook the soup further or the sour cream/yogurt may separate. If this should happen, just put it back in the blender. It will not be very pretty, but will still taste good. For serving cold, chill until serving time.
  • For serving hot, reheat gently over very low heat just before serving. I usually use the microwave for this.
  • Served topped with toasted almond slivers.
  • **Note: 1/2 TBS. mild curry powder or garam masala may be substituted for the mixed spices if desired.

CURRIED SHRIMP AND APPLES



Curried Shrimp and Apples image

Apples and shrimp, seasoned with curry powder, combine beautifully in this appealing main dish. Sometimes I make it with chicken instead of the shrimp. -Lynda Mack, Neptune Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 medium onion, chopped
2 celery ribs, chopped
1/4 cup butter, cubed
2 medium apples, sliced
2 teaspoons all-purpose flour
3/4 teaspoon curry powder
3/4 cup water
1 teaspoon chicken bouillon granules
3/4 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

  • In a large skillet, saute the onion and celery in butter for 2 minutes. Stir in apples; saute 1-2 minutes longer or until crisp-tender. , Sprinkle with flour and curry powder. Gradually whisk in water and bouillon until smooth. Add shrimp; bring to a boil. Reduce heat; simmer for 2-3 minutes or until shrimp turn pink and sauce is thickened. Serve with rice.

Nutrition Facts : Calories 181 calories, Fat 7g fat (4g saturated fat), Cholesterol 146mg cholesterol, Sodium 311mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

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