Green tomatoes are utterly delicious when cooked in a coconut-chili sauce, especially when served over rice or warm bread.
Slideshow: Fast Weekday Meals
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 small piece ginger, peeled and sliced (about 1 tablespoon)
1 hot red chili, seeds removed, thinly sliced
3 cardamom pods, husks removed, seeds crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 1/2 pounds green tomatoes, quartered
1 1/4 cup coconut milk
1/2 bunch cilantro leaves, coarsely chopped
How to Make It
Warm the olive oil in a saucepan over medium heat. Add the sliced garlic, chili and ginger to the pan and cook for about 4 minutes, letting them soften.
Pop the cardamom seeds from their husks, and crush slightly. Add the crushed cardamom seeds, cumin, coriander and turmeric to pot and stir.
Add the halved tomatoes cut side down into the pan, season with salt, and pour in the coconut milk. Bring to a boil, about 10 minutes, until the tomatoes begin to soften. Turn each tomato over and continue to cook for a few more minutes until tender.
Once tomatoes are soft, transfer to a platter, season with salt, and garnish with cilantro leaves.
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