Growing Chefs! Ontario Curried Green Tomatoes

Curried Green Tomatoes

Need a way to use up your green tomatoes that wont have time to ripen before the frost? This curried green tomato dish is the answer! A well balanced and flavourful way to get the most out of your late summer harvest.
Serves 2
3 green tomatoes, wedges ½" thick1 small onion, thinly sliced1 small chili (jalapeno), medium heat, thinly sliced1 tablespoon minced garlic1/2 tablespoon mustard seed1/2 tablespoon coriander seed1/2 teaspoon turmeric powder1/2 teaspoon mustard powder1 tablespoon canola oil salt and pepper to taste
Measuring spoonsMeasuring cupsMixing bowls, various sizesCutting boardChef's knifeMedium frying panTongsTasting spoonsDish Towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Slice green tomatoes into wedges, roughly ½ inch thick.

Cut the onion in half and peel off the outer skin. Place the flat side down on a cutting board and slice the knife horizontally from the top to the root, keeping the root intact. Slice thinly across the onion.

Remove the top of the chili and then slice thinly. If adverse to spice, remove the seeds beforehand.

Measure all remaining ingredients.

Get Cooking!

Heat a medium frying pan over high heat.

Toss in the mustard and coriander seeds dry, and toast for two minutes, moving around the pan.

Toss in onion and pepper, dry roast for 1 minute in the pan. Reduce heat to medium.

Add the turmeric and mustard powder, and sauté to coat the vegetables.

Add in the oil, season with salt and pepper. Continue to cook in the pan till the tomatoes soften. Remove from heat.