This green tomato curry is tangy, creamy and very easy to make. Made with green tomatoes, spices and powdered nuts, this delicious curry is vegan, healthy and a perfect side to rice or breads.
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Come summertime, when farm stands are open displaying Nature’s bounty, it is highly unlikely that you have not had spotted these beautiful green tomatoes when you go produce shopping.
And if fried green tomatoes are the first thing that comes to your mind when you spot these beauties, then you should pause and give this healthy, creamy green tomato curry a try. It is delicious and would easily make it many a time to your summer seasonal menu.
It is rich and creamy with nut powder and is lightly sweetened with dates syrup. This green tomato curry uses spices like those in green tomato chutney or green tomato pickle, most of which are Indian spices like cumin seeds.
If you have difficulty finding spices, you can head over to your nearest Indian store and find all of them.
Are Green tomatoes and tomatillos the same?
While green tomatoes and tomatillos may look the same and are both members of nightshade family, tomatillos are fruit of a different plant and are covered in papery husks.
Green tomatoes are firm and astringent, although the tartness mellows out with cooking, so they’re usually served cooked and most often fried. Read more here.
Step by step method to make this green tomato curry
Gather all the ingredients. Add oil to a pan. Once it heats up, add mustard and cumin seeds.
Add urad dal (split black gram), green chilies, turmeric and asafoetida once the mustard pops.
Sauté for 2 minutes and add salt, tamarind extract and date syrup. I used this brand of dates syrup, it’s made with just organic Medjool dates.
For the tamarind concentrate, I used this brand.
Add nut powder and cook until the mixture thickens and boils.
Add the tomato and cook for 7-8 minutes until the tomatoes turn mushy and the mixture is thick.
Serve on top of cooked quinoa, rice or any starch of choice.
Green Tomato Curry Recipe
This green tomato curry is delicious and is very easy to make. It is creamy and is a perfect side with rice or breads.
Ingredients
- 3 tsp. coconut oil (or any oil of choice)
- 1/4 tsp. mustard seeds
- 1/4 tsp. cumin seeds
- 1/2 tsp. urad dal (spilt black gram)
- 2 green chilies (seeds removed if you don't prefer it spicy)
- 1/4 tsp. turmeric powder
- 1/8 tsp. asafoetida
- 1/4 tsp. tamarind concentrate
- 1/4 tsp. dates syrup
- 1 tbsp. nut powder (ground peanuts or ground cashews)
- 1 large green tomato (or two small green tomatoes) chopped into small pieces
Instructions
Add 3 tsp. of oil to a pan.
Once it heats up, add mustard and cumin seeds.
Add urad dal, green chilies, turmeric and asafoetida once the mustard pops.
Sauté for 2 minutes and then add salt, tamarind concentrate and date syrup.
Add nut powder and cook until the mixture thickens and boils.
Add the tomato and cook for 7-8 minutes until the tomatoes turn mushy and the mixture is thick.
Taste and adjust sweetness and tartness accordingly.
Serve on top of cooked quinoa, rice or any starch of choice.
Notes
You can find asafoetida at the Indian store but you can skip it if you are not able to find it.
I am sure that you’ll enjoy this delicious recipe, next try this amazing savory, mango and moringa chutney.
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