Green Tomato Curry

Green tomato curry with rice in a shallow bowl.

Green tomatoes bring natural tang to a warming, gently spiced curry. Serves 4. Preparation: 15 minutes. Cooking: 30 minutes.

Ingredients

• 700 g green tomatoes, cut into wedges

• 1 onion (180 g), sliced

• 2 garlic cloves, crushed

• 15 g ginger, grated

• 30 ml neutral oil

• 1 tsp black mustard seeds

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric

• 200 ml coconut milk

• 100 ml water

• 1 tsp fine salt

• Coriander leaves to serve

Method

1. Heat oil in a pan. Fry mustard seeds until they pop, then soften onion for 6–8 minutes. Add garlic, ginger and ground spices; cook for 1 minute.

2. Add tomatoes, coconut milk, water and salt. Simmer uncovered for 18–22 minutes until tomatoes soften but retain some shape.

3. Serve with rice and coriander.

Storage

Refrigerate within 2 hours; eat within 2 days or freeze for up to 2 months. Reheat until piping hot.