Curried Green Tomatoes, Butternut Squash And Lentils

Right now my garden is bursting with green tomatoes. They are slowly turning red (and are beautiful). A friend mentioned how much he likes green tomatoes and I realized I never consider green tomatoes. I decided it was time to fix that. I didn’t want to make fried green tomatoes because we avoid fried and oil when ever possible.

I did a search for green tomato recipes and came up with several that sound good. The one I chose was a curry recipe, because after all, I LOVE CURRY.

It turned out I didn’t have all the ingredients so I started looking on the web some more. I found a couple more that also looked good. From there I created my own version. It was really delicious!

As much as possible use whole spices. I didn’t have all the ones I needed in the whole form so I used ground where necessary.

Being creative in the kitchen opens up a wide range of option. This is where you’ll create your own unique recipes and be able to turn hum-drum recipes into something special.

Curried Green Tomatoes, Butternut Squash And Lentils
Prep time
Cook/Dehydrate time
Total time
Great way to use up those green tomatoes. Oil-free and vegan Use your favorite lentils.
Recipe type: Main Dish
Cuisine: Indian
Serves: 4 servings
  • 6 medium green tomatoes
  • 1 medium to large onion
  • 1 ½ cups peeled, and cubed butternut squash
  • 1 hot pepper
  • 3 gloves of garlic
  • 1 cup red lentils, picked over and rinsed (or other lentil of your choice)
  • 1 cup coconut milk or cream
  • 1 inch piece of ginger or 1 tsp ground ginger
  • 2 bay leaves
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp ground cinnamon
  • ½ tsp ground cardamom
  • ⅛ tsp ground cloves
  • 4 cups water
  • 1 tsp salt
  1. Chop tomatoes pepper and onions
  2. Mince garlic
  3. Place veggies in a pot and sautéed with a little bit of water until the onions soften. Add more water if needed to keep it from sticking.
  4. Add squash and lentil
  5. Stir to mix well
  6. Add the water, bay leaves, and coconut milk and mix well
  7. Bring to a simmer
  8. Add the remaining spices to a small pan and heat on medium temperature until the seeds begin to get toasty and pop. Do not scorch!
  9. Add the spices to your veggies
  10. Cover and simmer until lentils are soft
  11. Serve with rice

How do you like to eat green tomatoes?

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Ama Opare
Lifestyle Coach, CEO at Opare Institute
Helping my coaching clients go from vegan wanna-be to Unshakably Vegan! From meal-time boredom to loving what they eat. From self-sabotage to taking control. From tempted by all the wrong choices in their non-vegan world to making the right decisions. And from sick and tired to vibrant and healthy. Discover your personal recipe for success and abundant health! BE UNSHAKABLE!

2 Comments on “Curried Green Tomatoes, Butternut Squash And Lentils

09/09/2017 at 5:33 pm

I don’t have access to green tomatoes. Are red tomatoes ok for this recipe?
Thank you

Ama Opare
09/10/2017 at 1:29 pm

Anya, the great thing is that you get to set the rules in your kitchen. I highly recommend experimenting with any recipe. Don’t have green tomatoes? Fine try red. That’s how I create many of my recipes. You might discover something great! On the other hand you might discover something not so great. But so what! You’ll learn something. Let me know how it comes out 🙂


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