Green tomatoes are utterly delicious when cooked in a coconut-chili sauce, especially when served over rice or warm bread. Slideshow:  Fast Weekday Meals 

Sarah Bolla
March 2014

Gallery

© Sarah Bolla

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Serve With

Rice or warm bread.

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