How to Grow Tomatoes with Ginger and Garlic article When I was young I had this crazy idea of growing tomatoes with garlic.
That’s right, I said garlic.
I grew up on the outskirts of Delhi.
I remember going to the local market and buying a bunch of garlic, but then I thought, why do I need garlic?
So I grew some, and now I am thinking, why not have garlic grown in tomatoes as well?
And what better way to make a tomato tomato than with ginger?
Well, I grew ginger and it became a big hit in India.
It is a super spicy spice, and so I started experimenting with it.
Then I got really hungry and started eating a lot of vegetables and fruits.
And I started noticing that tomatoes taste better with ginger.
So I decided to try growing ginger and tomato.
Now, this is actually a very simple tomato recipe.
The recipe I have listed below will take you about an hour to cook and can be easily scaled up if you want to make more.
But you will need a lot more ingredients than just the tomatoes.
I have also included a handy step-by-step guide that will show you how to grow a lot healthier and more flavorful tomatoes.
The ginger tomato recipe: 1 cup fresh ginger, peeled and finely chopped 2 cloves garlic, finely chopped 4 tbsp water 3 tbsp olive oil 2 tsp turmeric powder 1/2 tsp red chili powder 1 tbsp red chili pepper powder 1-2 tsp salt 1 tbsp ground coriander 1 tbsp dried red chilli 1 tsp ground cornicola 1 tsp dried bay leaf 1 tsp crushed red chillies, or 1/4 tsp cayenne pepper 1 tsp red pepper flakes 2 tbsp olive or coconut oil For the Tomato Sauce: 2 cups water 3 cups chopped tomatoes (I used 1 pound, but you can use any size tomatoes) 1 tbsp vegetable oil (I use olive or palm oil) 1 cup ginger, minced (optional) For the Ginger Tomato Sauce 2 tbsp vegetable stock 1 tsp salt (or to taste) 2 tsp cumin powder 1 tsp turpeye powder 1 garlic clove, peeled, minced 2 tbsp finely chopped fresh ginger 3 tbsp corianders, peeled 1 tsp chopped cilantro 1/3 cup chopped tomatoes For the Tomatoes: 2 tbsp oil 2 cups finely chopped tomatoes 1/5 cup finely chopped garlic 1/8 tsp red chillie powder 1 teaspoon ground corini 1/16 tsp ground cayanne pepper 1/12 tsp dried red chili flakes 1/6 tsp dried caynes pepper For the Green Beans: 2 green beans, washed and diced (I like to cut them into smaller pieces) 2 tbsp extra virgin olive oil (or coconut oil) 2 cloves of garlic (finely chopped) 2-3 tbsp tomato paste (I love to use olive oil) 4 cups finely grated green onion (fine, finely grained) 1-3 tsp fresh ginger (fine grained or to taste, you can also add 1/1 tsp ground ginger powder or 1 tsp cajun ground ginger) 1 tsp black pepper for sprinkling (optional, I love using black pepper in this recipe) 1/7 tsp corianda powder (optional and to taste and add to your taste) 1 Tbsp freshly grated fresh basil (optional but it helps a lot) Directions: Wash the ginger, garlic and tomatoes in hot soapy water and then dry them in a dry kitchen towel.
Drain and rinse.
Heat the olive oil in a large frying pan.
Add the ginger and cook over medium-high heat until fragrant.
Add a pinch of salt and then cook until the ginger starts to soften and the garlic starts to brown.
Add in the tomato paste, turmeric, red chili, coriand pepper, salt, cajune and basil and cook for a few minutes.
Add chopped tomatoes, and cook until everything is cooked.
Add to the tomatoes and onions.
Add green beans to the sauce, then cook for 5 minutes.
Serve hot with rice or stir into rice.
The green beans taste like they are soaked in ginger sauce.
Recipe Notes You can substitute 1 tbsp of coconut oil for the oil and 1/10 tsp salt for the spices.
You can also substitute 1/9 tsp cilantro for the cilantro and basil.
You could also add a pinch or two of ground corisander powder to taste.
Nutrition Information Yield: 8 servings, Serving Size: 1 medium tomato Amount Per Serving: