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You can see a little more info about it on my site Classic Cookery.

Curried Green Tomatoes
Adapted from the Boston Cooking School Cook Book, 1948

2 Tbs butter
2 Tbs minced onion
1 tsp curry powder
2 cups green tomatoes, chopped
Salt and pepper

Melt butter, add onion and cook slowly until yellow. Add curry powder and tomatoes and cook until heated thoroughly. Add salt and pepper to taste.

Now here is where the recipe became mine...

To the tomatoes I added:
5 cups or so of roasted peppers, mostly red but a couple small green, yellow and orange ones
2 cloves of roasted garlic, smashed
1 can of garbanzo beans
Cayenne pepper
Cumin
Coriander

I let this simmer a bit over medium-low heat, then added:

1 cup light coconut milk
more seasoning to taste

Using an immersion blender, I blended the soup until it was smooth but still had nice big pieces of pepper, tomatoes, and whole beans.

It turned out nice and would be really good with a little naan or even with some brown rice. I've made similar soup in the past but never with green tomatoes. The green tomatoes added a nice amount of tartness and surprising crunch. I imagine if you cooked the soup longer than I did (about 15 minutes) the flavors will blend more and the tomatoes might become softer.

Kerry F.