Green Tomato Stew – Recipe 2 for the green tomatoes

Ingredients

• 2 large green tomatoes (use your own judgement here. I only had smaller tomatoes, so used several)
• 2 Peppers (Optional)
• 1 tsp vegetable oil
• 1 tsp black mustard seeds
• 1 sprig curry leaves
• 2 chillies 
• 1/2 tsp turmeric
• 1 heaped tsp ground coriander
• 1 tin of coconut milk

Season to taste. 

This recipe is based on one from HolyCowVegan.net. I added yellow peppers as I had some going spare.

The way this recipe was described, I served it with Indian food, onion bhajis and samosas, however I think this stew would work better with Thai-style food. This was very tasty, but far more similar to Thai curries I have had, then Indian cuisine. It might work well with chicken satay, but would welcome suggestions!

Instructions

1. Heat the oil in a saucepan. Add the mustard seeds, when they start to pop, add the curry leaves and green chillies.
2. Saute for a few seconds and add the tomatoes. 
3. Add the turmeric and coriander powder and stir. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft. Green tomatoes are a bit firmer and won’t break down as much as red tomatoes. 
4. Add half the coconut milk and bring to a boil. Add salt to taste and let the tomatoes cook for another minute.
5. Add the remaining coconut milk and stir until it is heated through but not boiling. 
6. Once happy, serve.