Curry Tomatoes and Chickpeas With Cucumber Yogurt

By Ali Slagle

Updated July 10, 2024

Curry Tomatoes and Chickpeas With Cucumber Yogurt
Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5(3,035)
Comments
Read comments

Much like the combination of chana masala and raita, this dish’s appeal lies in the contrasts: soft and warm chickpeas and tomatoes rest atop a layer of cool and crunchy cucumber yogurt. The cooking happens quickly; sauté small tomatoes and chickpeas just until softened and fragrant with spices, then pile the mixture onto a swirl of yogurt that’s zesty with chopped cucumbers, garlic, lemon and herbs. The yogurt will loosen under the topping’s warmth and weight, so serve with rice, focaccia or flatbread such as roti or doubles to sop up the lushness.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:3 to 4 servings
  • 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
Ingredient Substitution Guide
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.

Powered by

Preparation

  1. 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.

  2. 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.

  3. 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.

Tip
  • If you don’t have curry powder, use ½ teaspoon each of ground turmeric, cumin and coriander and a pinch of cayenne.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
3,035 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

mn

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…)

VJ

I would serve it over cumin rice ( or rice cooked with some vegetables like green peas) and serve the yogurt on the side.

David

A shake more turmeric and cumin and...heaven

Erica

This ruled!! I made simple substitutions — dried herbs, English cucumber, squirt of bottled lemon juice — and it yielded a flavorful, satisfyingly textured, and beautiful dish. Perfectly suited for a quick weeknight meal, and plates up impressively too. I would serve for company, doubling everything and setting it up on a big platter in the middle of the table. We enjoyed with frozen-aisle garlic naan, and it was perfect. I have no doubt that with fresh herbs and in-season tomatoes, it would really knock your socks off. Next time I might add a bit of coriander or additional cumin for more bite. But, the simplicity of this dish is truly brilliant. Give it a whirl!

Maria

Made for the second time with a few changes: cubed and sauteed a green bell pepper and an onion at the beginning, added a small bag of frozen peas, and left out the cucumber per partner's request. Fabulous, and even better the next day. I double the recipe for lunch leftovers!

Maria

this was good! will make again but planning to add some onion

Private comments are only visible to you.

Recipe Tags

or to save this recipe.