Green Tomato Stew

September 23, 2022

A warming, Indian-inspired stew that's the perfect dish for the transition from Summer to Fall. Feel free to add any other veggies you enjoy in stews such as potatoes, carrots or squash. We recommend serving it over rice to make it a heartier meal. 


2 large green tomatoes, diced
1 tsp vegetable oil
1 sprig curry leaves
2 green peppers (jalapeño or serrano), halved
1/2 tsp turmeric
1 tsp ground coriander
1.5 cups coconut milk
Salt to taste



1. Heat the oil in a saucepan. Sauté mustard seeds, curry leaves and green peppers for a few minutes. Add diced green tomatoes.

2. Mix in the turmeric and coriander. Add a few tablespoons of water and bring to a boil. Cover and cook for about 5 minutes or until tomatoes are soft.

3. Add half the coconut milk and return to a boil. Season with salt to taste and let cook another minute or two.

4. Pour in remaining coconut milk and cook til heated. Salt as needed, remove from heat and serve!

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