Apple Kissed Curry: A Sneak Peek into Plant-Based with Jeremy’s One-of-a-Kind Cookbook

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Jeremy LaLonde is a passionate plant-based content creator behind the YouTube channel “Plant-Based with Jeremy.” With a focus on approachable, fun, and delicious whole-food plant-based recipes, Jeremy aims to inspire families to embrace healthier eating habits. He is currently promoting his upcoming cookbook, “PB with J: Family Favorites,” which celebrates his family’s diverse flavor preferences and includes over 50 tested recipes. Jeremy believes in the power of plant-based nutrition to enhance well-being and is dedicated to sharing practical tips and techniques that make cooking enjoyable for everyone.

APPLE KISSED CURRY

Total Cook Time: 45

Serving Size: 6

Equipment Needed: Skillet/Stovetop

Ingredients List

1 cup onions, chopped (160g)

1 bell pepper, chopped (149g) (pick the colour that sparks joy)

3 cloves garlic, minced (9g)

1 1/2 tbsp ginger root, grated (9g)

1 1/2 tsp curry powder (4g)

1 1/2 tsp chili powder (4g)

1/2 tsp turmeric (1.5g)

1/2 tsp cinnamon (1.5g)

1 large golden delicious apple, peeled, cored, and chopped into 1 inch pieces (223g)

1 can (14 oz) light coconut milk (400g)

3 cups chickpeas, cooked (720g)

1/4 cup mango chutney (80g)

Zest of half a lemon (4g)

1 cup frozen peas (160g)

2 cups cooked whole grains (brown rice, quinoa, etc.) – optional (360g)

Instructions

Get out a skillet with a lid and heat that bad boy up! Prep your veggies and cook your grains.

Splash some water into the pan and toss the onions, pepper, and garlic until they start to soften. 3-5 minutes or so. Eyeball it!

While that’s cooking combine the ginger root and spices and toss them in when the veggies are ready. Mix well to get the ginger and spices all over the veggies.

Add the coconut milk, mango chutney, and lemon zest. Mix well. Stir in the chickpeas and apple. Cover and simmer for 15 minutes.

Add peas. Lower the heat and let sit, uncovered, another 5 minutes.

Put that beautiful mess on top of a grain or combo of grains. Greens work too, but it can get a bit soppy. Either way, make it your own and smash it into your face!

Tips:

Use apples you have handy. I’ve used honey crisp and it was still delicious.

If you can’t find Mango Chutney another Chutney will be fine. In a pinch you could use a jam or preserve of your choice and a little hot sauce to taste to try and mimic it. Experiment!

The mango chutney should located in the international section of your grocery store. If you can’t find it, don’t fret! See the tip below for swaps if needed!

Want leftovers? This curry re-heats well. Make a big batch by doubling the recipe and the flavours will increase in the fridge. This curry will be good for up to a week. Freeze in an airtight container for up to 3 months.