Curried Green Tomato Casserole
Transform your late-season green tomatoes into a show-stopping dish with this Curried Green Tomato Casserole. Bursting with bold flavors from aromatic spices like curry powder, cumin, and turmeric, this vegetarian-friendly recipe blends tender layers of tangy green tomatoes, creamy coconut milk, and perfectly cooked basmati rice into a comforting baked casserole. Topped with optional shredded cheddar and crispy breadcrumbs, it delivers the perfect balance of creaminess and crunch. Packed with wholesome ingredients, easy-to-follow steps, and a vibrant garnish of fresh cilantro, this casserole is as visually appealing as it is delicious. Perfect as a hearty main course or a stunning side dish, it’s an irresistible way to celebrate the season’s bounty while delighting your taste buds.
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Recipe Information
Ingredients
- 6 medium green tomatoes
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tablespoon, freshly grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoons ground turmeric
- 1 cup coconut milk
- 1 cup vegetable broth
- 2 cups cooked basmati rice
- 1 cup, shredded (optional) cheddar cheese
- 0.5 cup breadcrumbs
- 0.25 cup, chopped fresh cilantro
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the green tomatoes into roughly 1/4 inch thick rounds. Set them aside.
In a large skillet, heat the olive oil over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, or until it becomes translucent.
Add the minced garlic and grated ginger to the skillet. Cook for an additional 1-2 minutes, stirring frequently.
Stir in the curry powder, ground cumin, and ground turmeric. Cook the spices for 1 minute to release their flavors.
Pour in the coconut milk and vegetable broth. Stir well to combine.
Simmer the sauce for 5 minutes, then season with salt and black pepper to taste.
In a 9x13-inch casserole dish, spread half of the cooked basmati rice in an even layer.
Layer half of the sliced green tomatoes over the rice.
Pour half of the curry sauce over the green tomatoes, spreading it out evenly.
Repeat the layers with the remaining rice, green tomatoes, and curry sauce.
If using cheddar cheese, sprinkle it evenly over the top of the casserole.
Sprinkle the breadcrumbs over the cheese or directly over the casserole if skipping the cheese.
Place the casserole dish in the oven and bake for 25-30 minutes, or until the casserole is bubbling and the breadcrumbs are golden brown.
Remove the casserole from the oven and let it rest for 5 minutes.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 6219 mg | 270% | |
| Total Carbohydrate | 229.7 g | 84% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 60.3 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 756 mg | 58% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2985 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
