In passing the other day, an acquaintance mentioned using green tomatoes to make curry. In truth I don’t recall much else about the conversation, but with a second frost coming this week, I knew it was time to pick the last of the crop. I ended up with about 2 pounds of green tomatoes and a vague vision of what I was going to do with them. Roast them like tomatillos, then cook them like a fresh ripe tomato marinara. And add curry. And the pork I’ve had defrosted for the last few days, but was too busy to cook up. And it will be good. I was right.
Green Tomato Curry
I halved and roasted (at 400 for about 25 minutes) about 2 pounds of unripe green tomatoes. Meanwhile, I turned on the slow cooker on high and toasted 1 – 2 T of curry powder in it with nothing else to start to bring out its flavor, stirring every once in a while. After 15 minutes I added a thinly sliced onion from the farm share. Once the tomatoes were quote soft, I added them to the slow cooker and then just about covered them with 2 cups of chicken broth (leftover from risotto a few days prior). I let it get good and hot – maybe another 5 minutes – and then added some thin boneless pork cutlets (from our meat share). I put the top on and let it cook for 2 – 3 hours.
This was a thinnish sauce, perfect for serving over rice. (I also steamed some carrots and butternut squash to add to the dish – if I was making more of this and cooked it on the stove top, I would have added it right to the sauce.) The pork was so tender – the best result I’ve had yet with this particular cut from our meat share. I definitely think this experiment is worth re-creating and adapting to what one has on hand. I wouldn’t say I could taste the green tomatoes, it was just a perfect, healthy and local vehicle for the curry, pork, squash and carrot.