|Curried green tomatoes over rice.|
Curried Green Tomatoes
2 Tbs butter
1/2 cup diced onions
1 tsp curry powder
2 cups green tomatoes, chopped
Salt and pepper (I omit the salt.)
Melt butter, add onion and cook until translucent (about 5 minutes).
|Curry powder added to onions.|
|Add green tomatoes to onions and curry.|
Add 2 cups of roasted red pepper.
|Add roasted red peppers.|
1 can of garbanzo beans
A dash of cumin
|Garbanzo beans (chick peas) added.|
Simmer over medium heat for about 15 minutes.
Add 1 can light coconut milk.
|Add one can of coconut milk.|
Blend the soup with an immersion blender until smooth (I like to leave a few large pieces of tomatoes, pepper, and beans. )
|The soup blended with a few chunks of pepper and green tomatoes remaining.|
|Ready to eat. Served over mixed basmati, brown, wild rice.|