November means the end of garden season in this area, which means we ended up with several baskets of green tomatoes. And let’s be real, you can only eat so many fried green tomatoes before you get bored. So we made curry. The tart green tomatoes are a nice counterpoint against the spicy curry and sweet mangoes. This dinner comes together in a few minutes, and is great served over grains (we made a brown rice/quinoa blend) or you could add it to a wrap. It’s also a super fast and flavorful dinner if you have guests over the long weekend.
Green Tomato Curry
1 Tbl. coconut oil (or other heat-safe oil)
2 small onions, chopped
3 cloves garlic, minced
3 cups green tomatoes, chopped
1 1/2 tsp. curry powder
1 tsp. cumin
1 tsp. turmeric
pinch red pepper flakes
salt and pepper, to taste
1 large mango, peeled, de-seeded and cubed
In a large skillet, melt coconut oil over medium-high heat for about one minute to coat pan. Add onions and garlic. Saute two to four minutes, to wilt. Add green tomatoes, curry powder, turmeric, cinnamon, red pepper flakes and salt/pepper if using. Cook, stirring often, about 5 to 7 minutes until everything is lightly browned and coated in tomato juice and spices. The tomatoes sort of make their own sauce. Stir in cubed mangoes and serve warm over grains or in a wrap with greens.
Cooks Note: This recipe is easy to adapt – you can add chickpeas or cooked lentils, spinach or cubed/cooked potatoes to make the meal go further. Want it hotter? Add more curry and/or red pepper flakes.