I won’t dwell on the fact that there has been a significant lack of recent content here. The second half of 2016 has been exciting and eventful; the activity simply has not taken place in my kitchen.
At minimum, I wanted to share with you a recipe I had executed a few months back, during the transition from summer harvest into fall/winter hibernation.
When I had a job with a normal, local work week, I would frequently travel on the weekends. Now that I’m gone many weeks, I have tried to keep the weekend plans limited. Plus there was the 9 months I spent with class on Saturdays–the weekends finally started feeling solidly long (that is, when I wasn’t traveling for part of them). So on a Saturday in mid-October I gave in to the cooler weather and spend much of the day retiring the garden for the season. Does anyone experience some sense of relief when this happens? No more weeding. No more tomatoes rotting before I can use them. No more weird gross evidence of bugs.
The wintering over meant the last big batch of jalapeños and–yes–tomatoes, green ones. Lots. Of the options for cooking green tomatoes, I had already once made the requisite fried green tomatoes, and as for pickled tomato relish? Um, I still have some from last season. So I wanted to mix it up.
My husband is a fan of curries and spiced foods, served over rice, so I wondered if there was anyone who had documented an attempt to make a green tomato curry. Of course there was! Other than a few basic substitutions, I followed the version described by Kerry from Classic Cookery on the kitchn, and was mostly content with the result — it just needed more spice! Nothing a little chili-garlic sauce can’t help.
Green Tomato Curry
Adapted from recipe on the kitchn
Tool needed: immersion blender
2 Tb clarified butter (ghee)
2 Tb shallot, minced
1 tsp curry powder
2 Cups green tomatoes, chopped
Salt and pepper, to taste
As many roasted peppers as desired, up to 5 Cups (I scrounged up less than 2 Cups)
2 cloves garlic, roasted and smashed
1 can of chickpeas, drained and rinsed
1 Cup light coconut milk
1 Tablespoon Asian chili-garlic paste, to taste
Brown or white rice or naan, for serving
Preheat the oven and roast your garlic cloves and peppers, if starting from scratch. I usually cook these at around 375F.
Stem, core and chop your tomatoes.
In a soup pot or high-sided saucepan, melt butter. Add shallots and cook on low heat until soft and fragrant.
Add curry powder, add tomatoes, and season with salt and pepper. Allow tomatoes to warm fully and start to soften.
Next add the roasted peppers, peeled and smashed garlic, and garbanzo beans.
Add about a teaspoon each of cumin and coriander, and then start adding cayenne pepper to taste–this can get very hot. The amount of spice you will need depends on the amount of peppers you end up using.
Cook for a few minutes until hot, and add coconut milk. Bring to a simmer and add seasoning.
Use an immersion blender to blend the “soup” until mostly smooth but leaving some chunks of tomato, pepper, and whole beans. Taste again and add spice as needed.
Serve in a bowl over rice. Be sure to transfer desired amount to freezer containers for later meals!