Servings: 4 people
- 1 tbsp vegetable oil
- 1 onion chopped
- 2 chili peppers like serrano or jalapeno, seeded & minced
- 1 tbsp dry mustard powder
- 1 tbsp curry powder
- 1 tbsp chopped fresh ginger or ground ginger
- Salt and pepper to taste
- 1 cup Vegetable stock or warm water
- Green tomatoes diced into about 1-inch pieces
- 1 tsp turmeric
- 1 tsp coriander powder
- 1 can coconut milk
- 1/3 cup chopped cilantro
- OPTIONAL – Rice to serve with
Heat the oil in a saucepan.
Sauté onions and chilis, until fragrant, about 4-5 minutes
Add the ground mustard, ginger and curry powder.
Add Salt & Pepper to taste
Sauté for a few seconds and add a couple of tbsp of warm water
Add the green tomatoes and stir to combine
Add the coriander powder and turmeric and mix.
Add half the coconut milk to the saucepan and bring to a boil.
Put the top on and simmer five minutes
Add the water (or stock) and the other half can of coconut milk.
Simmer until the tomatoes are soft, another 5 minutes or so.
Add salt & pepper to taste and let the tomatoes cook another minute or 2
Top with chopped cilantro.
Turn off heat and serve (with rice (optional)
Green tomatoes are firmer and won't break down as much as ripe, red tomatoes would.
Serving: 1cup | Calories: 224.4kcal | Carbohydrates: 21.8g | Protein: 5.1g | Fat: 13.4g | Saturated Fat: 6.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33.8mg | Sodium: 906.5mg | Potassium: 708.8mg | Fiber: 4g | Sugar: 11.5g | Vitamin A: 2224IU | Vitamin C: 7.1mg | Calcium: 79.9mg | Iron: 1.9mg