Green tomatoes have a strong sour citrus flavour so you need to be careful when cooking them that it’s not overpowering.
I adapted this BBC Good Food chicken balti recipe and left out the lime juice as it would be citrus-y enough.
It’s important to use other vegetables to tone down the flavour slightly – potatoes work well for this. I also added a few courgettes when I made it – you can add whatever other vegetables you like to this.
I separated the ingredient list to make it easier to prepare them. Each group of ingredients can be chopped and mixed in bowls in advance of cooking.
Green tomato marinade
- 300 g green tomatoes, cubed
- 300 g potatoes, cubed
- 2 tsp paprika
- vegetable oil
- pinch of fresh ground black pepper
- 1 cinnamon stick
- 3 cardamon pods
- 1 green chilli, left whole
- 1 tsp cumin seeds
- 1 medium onion, chopped
- 3 garlic cloves, finely chopped
- 3 cm piece of ginger, chopped
- 1-2 green finger chillies, chopped
- 1 tsp turmeric
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 ½ tsp garam masala
- 400 g passata
- 1 red pepper deseeded and cubed
- 2 medium red tomatoes, chopped
- 100 g spinach, roughly chopped
- handful of fresh coriander, roughly chopped
- Mix the green tomato marinade ingredients together in a bowl, so that the tomatoes and potatoes are coated.
- Heat 1 tbsp of oil in a large saute pan or wok. Fry the first spices briefly so they are just starting to colour. Make sure they don’t burn.
- Stir in the curry paste ingredients and fry on a medium heat until the onion starts browning. Add 1 tbsp oil and then add the green tomato marinade ingredients. Stir fry for 5 minutes.
- Add the second set of spices. mix and fry for another 2 minutes.
- Pour in the passata, 100 ml of water and the red pepper.
- Bring to the boil, turn the heat low and and simmer for 20-30 mins. Make sure the potato is firm but cooked through.
- Stir in the red tomato pieces and simmer for another 2-3 mins.
- Either add water or cook with the lid off to reduce to the desired sauce thickness. Don’t cook for too long though or the vegetables will disintegrate.
- Add the spinach right at the end, take off the heat and stir through to wilt. Season with salt to taste.
- Scatter fresh coriander over the top, and serve in a bowl with raita or natural yoghurt on the side.
- Can serve with rice, but is best with naan bread or chapatis, to soak up the sauce.