Curried Green Tomatoes

Name: Curried Green Tomatoes
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 1 teaspoon turmeric powder; 2 garlic cloves, peeled and puréed; 1 teaspoon chili powder; 2 teaspoons coriander powder; ½ teaspoon cumin seeds; ½ teaspoon fenugreek seeds; 1 teaspoon sugar; vegetable oil, for frying; 1 lb 2 oz/500 g unripe green tomatoes, chopped; 3 fresh green chiles, finely chopped; salt

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

The tanginess and texture of green tomatoes is essential for this dish, and for those of you who grow your own tomatoes, this is a great way of using those that refuse to ripen. It can be eaten like a chutney, as an accompaniment, but also stands on its own as a main dish.

Ingredients

1 lb 2 oz/500 g unripe green tomatoes, chopped
1

Asia
Main course
Side dish
Vegan
Gluten-free

Method

Put the chili, coriander, and turmeric powders, the garlic, and sugar into a small bowl. Mix together and add a little water to form a paste.

Heat some vegetable oil in a large pan and cook the cumin and fenugreek seeds for a few seconds, then add the paste and cook for a couple of minutes.

Add the tomatoes and fresh chiles, then season with salt and cook, stirring occasionally,