Green Tomatoes in a Coconut-Chili Sauce Recipe

Name: Green Tomatoes in a Coconut-Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 4 cloves garlic, thinly sliced; 1 small piece ginger, peeled and sliced (about 1 tablespoon); 1 hot red chili, seeds removed, thinly sliced; 3 cardamom pods, husks removed, seeds crushed; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1 1/2 pounds green tomatoes, quartered; 1 1/4 cup coconut milk; 1/2 bunch cilantro leaves, coarsely chopped

Servings: persons

2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 small piece ginger, peeled and sliced (about 1 tablespoon)
1 hot red chili, seeds removed, thinly sliced
3 cardamom pods, husks removed, seeds crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 1/2 pounds green tomatoes, quartered
1 1/4 cup coconut milk
1/2 bunch cilantro leaves, coarsely chopped

1
Warm the olive oil in a saucepan over medium heat.
2
Add the sliced garlic, chili and ginger to the pan and cook for about 4 minutes, letting them soften.
3
Pop the cardamom seeds from their husks, and crush slightly.
4
Add the crushed cardamom seeds, cumin, coriander and turmeric to pot and stir.
5
Add the halved tomatoes cut side down into the pan, season with salt, and pour in the coconut milk.
6
Bring to a boil, about 10 minutes, until the tomatoes begin to soften.
7
Turn each tomato over and continue to cook for a few more minutes until tender.
8
Once tomatoes are soft, transfer to a platter, season with salt, and garnish with cilantro leaves.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 4 cloves garlic, thinly sliced, 1 small piece ginger, peeled and sliced (about 1 tablespoon), 1 hot red chili, seeds removed, thinly sliced, and more.

Yes, Green Tomatoes in a Coconut-Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Tomatoes in a Coconut-Chili Sauce

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