Hot Madras Apple Curry with Sautéed Onions

Hot Madras Apple Curry with Sautéed Onions

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  • 4 C prepared tri-color Penne
  • 1 yellow bell pepper, sliced, slightly salted and sautéed in olive oil
  • 1 red bell pepper, sliced, lightly salted and sautéed in olive oil
  • 1 orange bell pepper, sliced, lightly salted and sautéed in olive oil
  • 4 T olive oil
  • Fresh cilantro
  • Cashews

Coriander Yogurt:

  • 1 C plain yogurt
  • 1 tsp ground coriander

Apple – Coconut Curry:

  • 4 T olive oil, divided
  • ½ yellow onion, diced
  • 6 Michigan Empire apples, peeled, cored, diced and lightly salted
  • 2 T minced garlic
  • 2 T grated ginger
  • 1 ½ C coconut milk
  • ½ c water
  • 3 T hot madras curry powder
  • 1 tsp salt, more or less to taste
  • 2 medium tomatoes, diced
  • 1 C frozen baby peas
  • 1 T butter


  1. Prepare the Penne and peppers and set aside until ready to use.
  2. Combine the yogurt and coriander together in a small bowl; set aside.
  3. In a large skillet or wok, sauté onions in 2 tablespoons olive oil until translucent then add the Michigan apples and cook at medium heat for 5 minutes. Add the garlic and ginger and cook for another 2 minutes.
  4. In a small bowl mix the coconut milk, water, 2 tablespoon olive oil and curry powder vigorously together. Add to the skillet and turn to medium-high heat for about 10 minutes. Add the salt and check for seasoning.
  5. Add the tomatoes and peas and cook for 5 more minutes. Finish by adding the butter to the pan and stir.
  6. Toss the prepared pasta with half of the apple curry and divide into bowls topping with the rest of the apple curry.
  7. To serve top with coriander yogurt, sautéed yellow, orange and red peppers, cashews and cilantro.

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