Step 1

Chop the onions and slice the green and red chili peppers. Remove the seeds if you prefer less heat in your apple curry.

Step 2

Wash and cut apples into quarters. Do not remove seeds or the core. Halve the quarters length-wise for thinner slices or across for chunkier pieces.

Step 3

Heat the oil over medium heat in a non-stick saucepan or skillet.

Step 4

Add the onions, bay leaves, green and red chili pepper and mustard seeds, and saute for a few minutes till onions are softened.

Step 5

Add the Sri Lankan curry powder, turmeric and chili powder and mix for about 30 seconds, just until you start to smell the spices.

Step 6

Add the sliced/quartered apples, garlic, salt and sugar and cook on medium high heat for a few minutes while gently coating the apples all over with the spices.

Step 7

Cook the apples for about 10 minutes - uncovered, stirring occasionally. The apples will start to soften slightly.

Step 8

Add the coconut milk and water/apple cider and stir through with the apples. Return to the stove for another 5 - 10 minutes covered, until the apples soften - PLEASE SEE NOTE.

Step 9

Taste and season with more salt if desired.

Step 10

Carefully stir through to coat the apples with the sauce/gravy - since the apples have softened and you don't want them to break up (add more water if you like more sauce - but I recommend a thicker sauce).