Apple Curry

I had some leftover apples I needed to use up this weekend, so I made up a simple apple curry. 

Apple Curry, 2013.

When I was much younger, I made a dinosaur out of clay. My mom recently gave it to me, and now it sits on the mantle in the dining room. I have a vivid memory of taking the side of a popsicle stick and pushing it gently into the clay to make the mouth.

My dinosaur, circa 1982.

I even gave my dinosaur a signature:

That's me.

I've been meaning to try an apple curry for a while now, and I felt a similar sense of accomplishment as when I had sculpted the dinosaur in grade school. This recipe is all mine.

The dinosaur approves. 

Apple Curry

People: try not to overcook the apples! They should be soft but still firm. Cook too long and you will have curry applesauce (which actually sounds delicious. Maybe you should do that).

1 tbsp olive oil
1 onion, chopped
4 tart apples (I used Granny Smith), peeled, cored, and chopped
pinch of salt
1 tsp minced chipotles in adobo, or more to taste
2 tsp curry powder, or more to taste
1/4 tsp black pepper

Heat the oil in a deep skillet over medium-high heat. Add the onion and cook, stirring, until soft but not browned (lower the heat if necessary), about 7 minutes. Stir in the apples along with a pinch of salt. Sprinkle the chipotles, curry powder, and pepper over everything, stir well, and lower the heat to medium-low. Cook, stirring, about 8 minutes, until the apples are al dente (soft but not mushy).

Enjoy with a side of cooked brown rice or quinoa.

Simple.