Green Tomato Curry with Potatoes and Garlic

Sometimes you come across a recipe that is an immediate favorite, so delicious that it takes your breath away (well, almost), and you can’t wait to make it again. I was fortunate to experience this the other day.

I had a large tub of green tomatoes that I picked from the garden in the days preceding our first frost on Monday morning. Never having actually eaten one I had no idea what to do with a green tomato, but there were so many in the garden that I just had to pick them. I had originally decided on making a green tomato relish. We don’t eat relishes, but I figured that I could give them away as gifts (the recipe was very well reviewed). Then, at the last minute, I did an internet search and found a curry recipe that really knocked our socks off.

Green Tomato Curry with Potatoes and Garlic, found on the Simple Bites site, is from the book 660 Curries by Raghaven Iyer . It is extraordinarily easy and very quick and, most importantly, incredibly delicious. I made the recipe as shown below, but instead of 2 servings I increased it by 50% to make 3 (because Jack has a problem with what is called a “serving size” in many recipes, so he usually gets 2 servings). I should have made a double recipe. Or more. We were both very disappointed when we finished our dinner! :)

If you enjoy Indian cuisine, give this a try. I only wish that I could have posted this a month ago when most of the people with veggie gardens had green tomatoes, and I promise to pull up this post next year in late September.

By the way, it looks as though we will be enjoying this for several more meals as today I cleaned, chopped, and froze 10 pounds of green tomatoes!

I served our curry with steamed basmati rice, and can only apologize for the photo by explaining that the meal was much, much better than it looks (can’t do a lot with brown food, you know!).

Green Tomato Curry with Potatoes and Garlic

This recipe for Green Tomato Curry with Potatoes and Garlic from Raghavan Iyer's 660 Curries is incredibly simple and perfect for any unwanted green tomatoes. The browning of the garlic at the beginning may sound a little extreme, but as long as it doesn't burn, you'll be left with this gorgeous aroma that will deepen the flavor of each bite. It's all balanced by the green tomatoes, which help lend the dish some much needed acidity.

About the author: Nick Kindelsperger is a freelance writer in Chicago and the co-founder of The Paupered Chef.

Ingredients

serves 2

• 2 tablespoons canola oil
• 4 garlic cloves, chopped
• 8 ounces russet potatoes, peeled, and chopped into 1/2-inch cubes
• 8 ounces green tomatoes, cores removed, sliced into 1-inch segments
• 2 teaspoons garam masala
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground turmeric
• 2 tablespoons cilantro, finely chopped

Procedures

1. Pour the oil into a large skillet set over medium-high heat. Add the garlic and cook until it is reddish brown, about a minute or so. Stir often. Make sure it doesn't burn. If it does, then start over.
2. Add the potatoes, tomatoes, garam masala, salt and turmeric. Turn heat down to medium. Stir occasionally, and cook for about 10 minutes.
3. Pour in a cup of water. Scrap the pan with a wooden spoon, dislodging any browned bits. When the mixture comes to a boil, cover the skillet, reduce heat to medium low and simmer for 12 to 15 minutes or until the potatoes and tomatoes are tender. Stir every few minutes or so.
4. You want the final sauce to be kind of thick, so mash up a few of the potatoes and tomatoes with the wooden spoon. Turn off the heat, stir in the cilantro, and serve.

*Vicci’s Notes: 2 servings? HA! I increased the recipe by 50% and should have doubled it. :)