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| Curried green tomatoes over rice. |
Now that fall is here, the days are not warm enough to ripen all the green tomatoes that remain on our vines, so I looked for recipes using green tomatoes---something other than fried green tomatoes that we are familiar with---to use our abundant crop of green tomatoes. I found a recipe for curried green tomatoes that I modified. We like curry. This recipe turned out to be reminiscent of Thai food that we also like.
Curried Green Tomatoes
2 Tbs butter
1/2 cup diced onions
1 tsp curry powder
2 cups green tomatoes, chopped
Salt and pepper (I omit the salt.)
Melt butter, add onion and cook until translucent (about 5 minutes).
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| Curry powder added to onions. |
Add curry powder
and tomatoes and cook over medium heat for about 10 to 15 minutes. Add salt and pepper to
taste.
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| Add green tomatoes to onions and curry. |
Add 2 cups of roasted red pepper.
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| Add roasted red peppers. |
Add 2 cloves of minced garlic.
1 can of garbanzo beans
A dash of cumin
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| Garbanzo beans (chick peas) added. |
Simmer over medium heat for about 15 minutes.
Add 1 can light coconut milk.
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| Add one can of coconut milk. |
Blend the soup with an immersion blender until smooth (I like to leave a few large pieces of tomatoes, pepper, and beans. )
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| The soup blended with a few chunks of pepper and green tomatoes remaining. |
You can serve this as a soup with toasted bread. Or I served it as a sauce over mixed basmati, brown, and wild rice.
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| Ready to eat. Served over mixed basmati, brown, wild rice. |
Delicious! And a different way to use those green tomatoes that are plentiful at the end of summer.
