Tomatoes Stuffed with White Coco Bean and Mushrooms

Ingredients

• 10 Large Tomatoes
• 150g Coco Beans, soaked overnight (a strip of kelp can help soften the beans).
• 2 tbsp Olive Oil
• 1 Brown Onion, finely chopped
• 2 Cloves Garlic, minced
• 200g White Button Mushrooms, finely chopped
• 1 Lemon, juiced, and the zest of half 
• ¾ tsp Salt 
• ½ tsp Allspice 
• ½ tsp Ground Black Pepper 
• 10g fresh Coriander, chopped 
• 50g fresh Breadcrumbs 

Curry leaf butter

• 6 tbsp Butter 
• 20 Curry Leaves 
• 2 Green Chillies, sliced 

Method

1. In a medium saucepan, bring 1 litre of water to the boil with the soaked coco beans and strip of kelp (if used). Cover and reduce the heat to a simmer. Cook for 45 minutes to 1 hour, or until the beans are completely soft. Drain, rinse, and keep the beans in fresh water until ready to use.
2. Preheat the oven to 210°C. Slice the tops off the tomatoes and carefully scoop out the seeds using a melon baller or teaspoon to create a cavity. Reserve the tops for baking, and set aside the tomato pulp for use in another recipe.
3. In a large sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook for 10 minutes until soft. Add the garlic and mushrooms, increase the heat to high, and cook for another 5 minutes until the mushrooms have released their moisture and begin to brown.
4. Add the allspice, black pepper, and lemon zest to the pan and cook for another minute. Remove from the heat and stir in the salt, lemon juice, coriander, cooked beans, and breadcrumbs.
5. Spoon the mixture evenly into each tomato, place the tops back on, and roast in the oven for 15–17 minutes.
6. While the tomatoes are roasting, melt the butter in a small saucepan over medium heat. Add the curry leaves and sliced chillies and let them sizzle for a minute. Remove from the heat.
7. Spoon the hot curry leaf butter over the roasted tomatoes and serve warm, either on their own or with crusty bread.