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Dinner Tonight: Green Tomato Curry with Potatoes and Garlic

During the height of the harvest, I'll accept any free vegetables that are tossed my way. Eggplant, corn, zucchini—it doesn't matter. So of course I accepted a multi-pound bag of green tomatoes before I even thought about what to do with them. I knew I'd fix up some fried green tomato BLTs, but then what?

Turns out Indian cuisine has a grand tradition of finding uses for them. This recipe for Green Tomato Curry with Potatoes and Garlic from Raghavan Iyer's 660 Curries is incredibly simple and perfect for any unwanted green tomatoes. The browning of the garlic at the beginning may sound a little extreme, but as long as it doesn't burn, you'll be left with this gorgeous aroma that will deepen the flavor of each bite. It's all balanced by the green tomatoes, which help lend the dish some much needed acidity.

About the author: Nick Kindelsperger is a freelance writer in Chicago and the co-founder of The Paupered Chef.

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