Sunday, 27 November 2011

Frugal green tomato curry

We being the frugal and thrifty types do not like waste of any kind, especially when it comes to food, be it cooked or uncooked. Some of our thrifty practices are cooking from scratch, turning leftovers into soups, baking our own bread, cakes and biscuits and making whatever we can from jams, to wine to marmalade.

Yesterday we cleared the last of the tomato plants from the vegetable beds and ended up with quite a few green tomatoes. The most obvious use is to make them into a chutney or pickle but after searching the internet we found a variety of recipes to use our green tomatoes. The recipes ranged from a green tomato bread to a cake or a curry. We decided to  adapt the curry recipes to one which made use of the ingredients we have available.

The ingredients we used were:

Enough olive oil for frying
4 garlic cloves - chopped finely
1 onion finely chopped
2 finely chopped peppers
250g of cubed potato
250g cored, green tomato chopped finely
Salt to taste
Curry powder depending on the hotness you prefer
Chopped coriander

Method:

Heat the olive oil and fry the chopped garlic and onion until golden brown

Add all the other ingredients (except for the coriander) and cook for 5 minutes - stirring occasionally

Pour in a cup of water and stir, bring to a simmer and cook for 15 minutes

Once cooled slightly stir in the chopped coriander and serve with rice. A tasty meal on a cold evening.

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