Green Tomato Stew
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.
Servings: 8
Calories: 101kcal
Equipment
- Saucepan
Ingredients
- 2 large green tomatoes (diced. Or about 3 cups halved cherry or other small tomatoes)
- 1 teaspoon avocado oil or any neutral oil
- 1 teaspoon black mustard seeds
- 1 sprig curry leaves
- 2 green chili peppers (like serrano or jalapeno, slit down the middle and deseeded -- unless you like lots of heat)
- ½ teaspoon turmeric
- 1 heaping tsp ground coriander
- 1 ½ cups coconut milk
- Salt to taste
Instructions
- 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 and salt, stir, and heat until the coconut milk is warmed through but not boiling.
- Turn off heat and serve.
Video
Nutrition
Calories: 101kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 302IU | Vitamin C: 16mg | Calcium: 14mg | Iron: 2mg