This is a really delicious fall and winter recipe. Apples and rutabaga become ripe about the same time, making a great pair of fresh and seasonal food.

Curried Rutabaga and Apple on Rice
Curried Rutabaga and Apple On Rice – License photo

Serving Size: 4


  • 1 large or 2 medium onions, finely chopped
  • 2 tablespoons coconut oil
  • 2-3 cloves garlic, minced
  • 1 walnut sized piece of ginger, grated
  • 1 red chili pepper, de-seeded and minced
  • 1½ lb. rutabaga- peeled and cut into bite-sized chunks
  • 3-4 apples, peeled, cored and cut into chunks
  • 1 tablespoon turmeric
  • 1 tablespoon curry powder
  • 1 cup vegetable bouillon
  • 1 can coconut milk
  • salt and pepper to taste
  • garnished with spring onion greens, chopped
  • optional cashews
  • served on white rice


  1. Peel and cut the rutabaga.
  2. Prepare the onions and garlic.
  3. Grate the ginger.
  4. De-seed and remove the veins from the chili pepper.
  5. Chop the chili pepper in small pieces.
  6. Heat the oil in a large frying pan that has a lid.
  7. Add the onions and sauté until glassy.
  8. Add the rutabaga pieces.
  9. Add the garlic, turmeric, curry powder, chilli pieces and ginger.
  10. Prepare the rice.
  11. Pour in the vegetable bouillon and place the lid on top to cook the rutabaga until it begins to soften.
  12. Meanwhile, peel, core and cut the apples.
  13. Add the apple pieces to the cooking rutabaga.
  14. As the rutabaga soften, add the coconut milk and season to taste with salt and pepper and any additional seasonings desired. We added a bit more ginger.
  15. Chop the green parts of 1 or 2 spring onions.
  16. Serve the curry on the rice garnished with the spring onions.
  17. If desired, optional roasted cashew nuts could also be added.