Curried Green Tomato Soup/Sauce

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).

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.

Add green tomatoes to onions and curry.

Add 2 cups of roasted red pepper.

Add roasted red peppers.

Add 2 cloves of minced garlic.
1 can of garbanzo beans
A dash of cumin

Garbanzo beans (chick peas) added.

Simmer over medium heat for about 15 minutes.
Add 1 can light coconut milk.

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. )

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.

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.