When it’s 5 p.m., and I’m only just then starting to think about what I’ll be eating for dinner in a mere hour or so, this green tomato curry is a typical plant-based meal that I make.
I love quick curries and stir-fries, which are often just a mishmash of whatever vegetables I happen to have in the fridge.
This green tomato curry recipe comes together quickly for lunch or dinner. Yet, it always tastes so flavourful, as if I spent hours carefully stirring this over the stove. This is mostly due to the rich blend of spices I’m using to season it. And except for the green tomatoes, I almost always have these ingredients in my pantry.
I use green tomatoes in this curry recipe because I always have lots left in the garden at the end of the season. You can also freeze any extras every year. I appreciate the tanginess of the green tomatoes in curry, but I realize that unless you’re growing a garden, you’re less likely to find these in your regular grocery store. Feel free to substitute red or ripe ones if that’s what you have.
It’ll be just as good, I’m sure!
What are the nutritional highlights of this green tomato curry recipe?
Red lentils cook so quickly compared to most beans and legumes. They usually take just 15-20 minutes, which is another great reason to cook with them most often. I love the protein they add to this easy vegetarian green tomato curry, as well as my Super Curried Red Lentil and Sweet Potato Soup recipe.
Red lentils shine with their high fibre and protein amounts. They will keep you full for longer and help balance your blood sugar. A quarter-cup of red lentils contains about 5 grams of fibre. Red lentils are also an excellent source of iron and magnesium. These minerals support our energy levels, especially if we’re too busy to even think about dinner prep before 5 p.m.!
You can also swap out the broccoli for another favourite veggie if you like.
Green Tomato Lentil Curry
This Green Tomato Lentil Curry comes together quickly for lunch or dinner, but always tastes multi-layered like one might have spent hours stirring this deliciousness together. And except for the green tomatoes, I almost always have these ingredients in my pantry!
- 1 Tbsp avocado, coconut or other cooking oil of choice
- 2 tsp whole, yellow mustard seeds
- ½ tsp whole fenugreek
- 1/2 tsp red pepper flakes (optional; increase or decrease depending on whether you like things spicy!)
- 3 garlic cloves finely minced
- 1 medium red onion chopped
- 1 1/2 cups chopped green tomatoes
- 1 medium sweet potato chopped into small cubes, about 1 generous cup
- 1/2 cup dry, uncooked red lentils rinsed
- 1 cup chopped broccoli small florets
- 2 tsp ground coriander
- 1 tsp fresh, grated ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp sea salt
- Generous amount of ground pepper
- 1 cup coconut milk I like a canned, organic, BPA-free variety. This dish benefits from maximum creaminess.
Over medium heat, melt the coconut oil and add the mustard seeds, cooking for about 30 seconds or until they begin to pop. Keep a pot lid handy in case the seeds start to pop out of the pan. Shake often.
Add the fenugreek and red pepper flakes (if using) for 30 seconds or until they just begin to release their aroma. Watch these carefully to make sure they don’t burn. Add garlic and red onion and cook for 1 minute until the onion begins to soften.
Add 1 cup of water. Add the green tomatoes, sweet potato, and red lentils. Stir well.
Cover and cook for 6-8 minutes or until sweet potatoes are just barely tender.
Sprinkle broccoli florets over the top, replace the cover and reduce heat to low. Cook for 3-4 minutes or until the broccoli is bright green and tender. Remove from heat.
Add spices, salt, pepper and coconut milk and mix well. If the curry is too thick, add ¼ cup (or more) of water to thin to your liking.
Serve on its own, or with brown rice or quinoa.
You can swap other veggies for the broccoli, if you like!
I would love to know how you cook with green tomatoes.
Do you love this underrated veggie as much as I do?
Life is a plate… Eat up!