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.
- 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
- Chop tomatoes pepper and onions
- Mince garlic
- 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.
- Add squash and lentil
- Stir to mix well
- Add the water, bay leaves, and coconut milk and mix well
- Bring to a simmer
- 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!
- Add the spices to your veggies
- Cover and simmer until lentils are soft
- Serve with rice
How do you like to eat green tomatoes?