Step 1

In a large frying pan or sauce pan, melt the coconut oil on medium-high heat. Add the onions and fry them until starting to brown, about 5 minutes.

Step 2

Then add the garlic and the spices: curry powder, the garam masala and tandoori masala. Stir quickly to keep them from catching while cooking for another minute.

Step 3

Add all the apples and vegetable cubes. Stir well to coat with the spices. Cook for another 2 minutes, and stir often and keep things from catching.

Step 4

Add the coconut milk or soy cream, water, salt and peanut butter. Stir to combine and bring to a boil, still on medium-high heat.

Step 5

Reduce heat to low-medium, let simmer for about 15 min, or until the potatoes and squash are tender. Stir occasionally.Some types of apples might stay intact, while others might fall apart while cooking. Don't worry, either is fine!

Step 6

Towards the end, stir in the aduki beans and keep simmering to heat through for at least 3 more minutes. Done!

Step 7

Allowing the curry to cool for a 10 minutes before serving allows the flavours and the subtle sweetness of the apples to come out. Serve with rice, naan, popadoms and mango chutney, or our delicious red lentil flatbreads.