Curry Tomatoes and Chickpeas With Cucumber Yogurt
Updated July 10, 2024
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ cups full-fat Greek or Indian yogurt
- 3Persian or mini seedless cucumbers, finely chopped
- ¼cup basil or mint leaves, finely chopped, plus more for serving
- 1garlic clove, finely grated
- 1lemon
- Salt and black pepper
- ¼cup extra-virgin olive oil
- 1pint cherry tomatoes
- 1(15-ounce) can chickpeas, drained, rinsed and shaken dry
- 1½ teaspoons curry powder (see Tip)
- 3tablespoons raw (or roasted and salted pistachios), coarsely chopped (optional)
- Rice, focaccia or flatbread such as roti or doubles, for serving
Nutritional analysis per serving (4 servings)
483 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 59 grams carbohydrates; 10 grams dietary fiber; 13 grams sugars; 15 grams protein; 974 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, stir together the yogurt, cucumbers, basil, garlic and zest of half the lemon. Season to taste with salt and pepper. Refrigerate until Step 3. Cut the lemon into wedges for serving.
- Step 2
In a large skillet, heat the oil over medium until shimmering. Add the tomatoes and cook, shaking occasionally, until browned in spots and starting to burst, 3 to 5 minutes. Add the chickpeas and curry powder and season with salt and pepper. Cook, stirring occasionally, until fragrant and most of the tomatoes have burst, 2 to 4 minutes. Turn off the heat and season to taste with salt and pepper.
- Step 3
On a platter or in a wide shallow bowl, spread the yogurt into an even layer. Top with the tomatoes and chickpeas, followed by more basil leaves and the pistachios, if using. Serve with the lemon wedges for squeezing over. Serve right away, with rice or a flatbread.
- If you don’t have curry powder, use ½ teaspoon each of ground turmeric, cumin and coriander and a pinch of cayenne.
Private Notes
Comments
5 out of 5 would make again. Quick, easy, versatile, flavorful! Made it with what I had on hand; a chopped beefsteak tomato, added in an Anaheim pepper I charred and peeled because I like some heat, doubled the curry powder ‘cause I’m heavy handed, used a regular ol’ cucumber that I partially peeled and cored, served with white basmati rice cooked with a tbsp of coconut oil. Served with Harrisa because I like the flavor. New favorite! (I know, I know, so many changes…)
I would serve it over cumin rice ( or rice cooked with some vegetables like green peas) and serve the yogurt on the side.
A shake more turmeric and cumin and...heaven
Could also be used as an appetizer dip with pita. Delish. Should have cut down on the oil like others suggested.
Made this exactly as directed and it was truly delicious. But what was even better? The leftovers, the next day, sautéed as a hash with poached eggs on top. Wow!
Awesome recipe! We make this all the time. Hot yummy curry-y chickpeas and soft burst tomatoes, cold creamy yogurt, not that hard or time consuming- perfect! Serve with these little "toaster naan" our grocery store sells. Definitely add a bit more curry powder. Great recipe! While writing this comment, planning to add the recipe to next week's dinner plan..