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Creamy Green Tomato Stew in a karahi bowl with a spoon on the side and stir-fried mushrooms
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4.95 from 53 votes

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.

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Stew
Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan
Servings: 8
Calories: 101kcal


  • Saucepan


  • 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)
  • ½ tsp turmeric
  • 1 heaping tsp coriander powder
  • 1 ½ cups coconut milk
  • Salt to taste


  • 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.



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