Tomatillo Madras Curry

Tomatillo Madras Curry

I love tomatillos, but I’ve only ever made them into a spicy sauce or salsa. Turns out, they go great as a curry with coconut milk, a bit of honey to balance out the tartness, and some carrots and scallop squash for heartiness. You can add a pound of your favorite protein in at the end if you like it meaty.

by |

Tomatillo Madras Curry


Yield: 4 servings

Cook Time: 45 minutes

Ingredients:

  • 2 tablespoons ghee
  • 1 large onion, chopped
  • 4 large tomatillos (1/2 pound), chopped
  • 3 tablespoons Madras curry powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 4 cups vegetable stock
  • 1 (14-ounce) can coconut milk (about 1 1/2 cups)
  • 1 tablespoon honey
  • 2 teaspoons salt
  • 2 large carrots, sliced
  • 1 medium scallop squash (can substitute zucchini or summer squash)

Directions:

  1. Heat ghee in a large, high-edged pan or stockpot over medium-high. When it becomes fragrant, add onion and tomatillos; cook until softened, about 5 minutes.
  2. Stir in curry powder, ginger, and cinnamon. Pour in stock, coconut milk, honey, and salt; stir well. Bring to a boil; reduce heat to medium-low and add carrots and squash.
  3. Simmer, uncovered, until vegetables are soft and curry is slightly reduced, about 20 minutes. If desired, add protein and cook to appropriate internal temperature.
  4. Serve over basmati rice or with naan bread. (I like mine with warm tortillas.)