A creamy Green Tomato Stew for that haul of end-of-summer green tomatoes. This easy recipe takes no more than 15 to 20 minutes to put together, and the reward is a delicious and unique dish with Indian-summer flavors. Vegan, gluten-free, nut-free and soy-free recipe.
If you are a late-blooming gardener like I am, you likely have more green tomatoes on your hand right now than you can make Fried Green Tomatoes with. So what’s a cook to do?
Make this easy but tasty Green Tomato Stew that pairs the tart unripe tomatoes with the mellow sweetness of coconut milk.
My recalcitrant tomato vine, after spending the summer basking in the sun and doing precious little, suddenly decided to reward me for watering him so assiduously all season. So now I have a small bounty of green tomatoes that are not likely to ripen any time before the cold weather sets in.
I have shared with you my Green Tomato Dal recipe and my Fried Green Tomatoes recipe. Both are stellar, but my favorite — as a cook and as an eater — is quite unequivocally this creamy Green Tomato Stew.
Part of the reason I love it so much is because it’s got so many flavors going: the tartness of the green tomatoes, the creamy sweetness of the coconut milk, the mellow heat of the green chili peppers all come together to make a dish that’s as memorable as it is simple.
And the other part, the part that makes this recipe a winner for me, is that it is so darn easy to make. The only prep here is chopping the tomatoes. The rest of the ingredients come from jars or cans and you probably already have most of these in your pantry already.
Is there a specific type of green tomato I should use?
No, just any green tomato is fine — heirloom, plum, beefsteaks…anything you have in the backyard or can find at the market would work here. You could even make it with green grape or pear tomatoes, although I imagine it would take more time to halve a bunch of those than it would to slice up two or three large ones.
I don’t have curry leaves. Can I use something else?
Use cilantro, which is easier to find hereabouts. Add it at the beginning, where you’d toss in the curry leaves, and proceed with the rest of the recipe.
What do I serve this green tomato stew with?
My favorite way is to serve it with a simple Jeera Rice (I’ve added instructions to the post for making this with brown rice) and a mushroom stir-fry. You can make any other Indian-style vegetable side or something like this smashed potato salad with turmeric and curry leaf dressing.
Looking for more vegan tomato recipes?
If you have a batch of ripe tomatoes on hand, make and store my basic tomato onion masala sauce for quick curries.
Green Tomato Stew Recipe
Vegan | Nut-free | Gluten-Free | Soy-Free
Green Tomato Stew
- 2 large green tomatoes (diced. Or about 3 cups halved cherry or other small tomatoes)
- 1 tsp vegetable oil
- 1 tsp black mustard seeds
- 1 sprig (about 15-20) curry leaves
- 2 green chili peppers (like serrano or jalapeno, slit down the middle and deseeded -- unless you like lots of heat)
- 1/2 tsp turmeric
- 1 heaping tsp coriander powder
- 1 1/2 cups coconut milk
- Heat the oil in a saucepan. Add the mustard seeds and, when they sputter, add the curry leaves and green chillies.
- Saute for a few seconds and add the green tomatoes
- Add the coriander powder and turmeric and mix. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft. Green tomatoes are firmer and won't break down as much as ripe tomatoes would.
- Add half the coconut milk to the saucepan and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.
- Add the remaining coconut milk, stir, and heat until the coconut milk is warmed through but not boiling.
- Turn off heat and serve.