New Update
| Main ingredients | Green tomatoes, Green garlic bulbs with stalks, Oil, Butter, Madras curry powder, Crushed black peppercorns, Coconut cream |
| Cuisine | Fusion |
| Course | Soups |
| Prep time | 10-15 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 8-10 medium green tomatoes, roughly chopped
- 20-30 green garlic bulbs, roughly chopped
- 8-10 tablespoons roughly chopped green garlic stalks
- 2 tablespoons oil
- 4 tablespoons butter
- Salt to taste
- 4 teaspoons Madras curry powder
- Crushed black peppercorns to taste
- 1 cup coconut cream + to drizzle
- Chopped green garlic stalks to sprinkle
- Toasted garlic bread for serving
Method
- Heat oil and butter in a non-stick pan, add green garlic bulbs and sauté for 30 seconds.
- Add green tomatoes, green garlic stalks and salt, mix and sauté for 8-10 minutes.
- Add Madras curry powder and crushed black peppercorns and mix well.
- Add 6 cups water and mix well and cook for 8-10 minutes or till the tomatoes are pulpy.
- Grind to a smooth mixture with a hand blender.
- Strain the mixture into another non-stick pan. Add coconut cream, mix well and cook for 1 minute.
- Pour into serving bowls, drizzle coconut cream, sprinkle crushed black peppercorns, green garlic stalks and serve hot with toasted garlic bread.
Advertisment
