Mike’s Carrot & Apple Vegetarian Curry Recipe

Mike’s Carrot & Apple Vegetarian Curry

Although I am not a vegetarian, being the founder of a health and wellness company certainly encourages healthier eating. Our team has the pleasure of visiting many healthy restaurants of all kinds as well as suppliers of various organic goodies. I am always enticed by the healthy foods we come across.

Cooking has always been a hobby and according to my family and friends, I have some degree of natural talent. I do try to make at least one meal a day a vegetarian dish. This evening I have prepared a curry worthy of sharing with the HealthyTOKYO community.

So here it is, my soon to be famous vegetarian curry recipe.


2 tablespoons of olive oil or coconut oil
2 medium onions
3-4 cloves of garlic
1 tablespoon of ginger
2 carrots
1 apple
1 can of chopped tomatoes
3-4 tablespoons of chopped fresh cilantro (optional)
1 tablespoon of honey
A splash of sake or wine
4 tablespoons of curry powder
Salt to taste
Cayenne pepper powder to taste
2 cups of water
1 can of coconut milk (or powdered equivalent)
1 cup of veggie meat


  1. Chop onions and garlic and cilantro (if desired).
  2. Shred carrots.
  3. Chop apples into bite-size pieces.
  4. Heat oil in a stew pot on medium heat and add garlic and ginger.
  5. Add onions and stir until partially caramelized, and then add carrots, cilantro (if desired) curry powder, salt and cayenne pepper. Stir frequently to prevent burning or sticking.
  6. Cook for a minute or two more and add sake or wine. Continue to cook until soft.
  7. Add tomatoes and stir until well mixed.
  8. Add water and apples.
  9. Cover and simmer until all ingredients are sufficiently soft.
  10. Add honey and stir.
  11. Turn heat off. If you have a hand blender, now is the time to mix all ingredients into a silky brown curry sauce. If you don’t, use a regular blender, masher or other utensil to blend all ingredients.
  12. Slowly add coconut milk folding it in to the curry mixture.
  13. Add veggie meat.
  14. Turn heat on and simmer for 5-10 more minutes or until veggie meat is soft and has taken on the full flavor of the curry.


Serve it alone, with brown rice or a whole-wheat chapatti. Enjoy!