Curry Tomatoes and Chickpeas With Cucumber Yogurt
Updated July 9, 2024
Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
- 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
3 Persian or mini seedless cucumbers, finely chopped
¼ cup basil or mint leaves, finely chopped, plus more for serving
1 garlic clove, finely grated
1 lemon
Salt and black pepper
¼ cup extra-virgin olive oil
1 pint cherry tomatoes
1 (15-ounce) can chickpeas, drained, rinsed and shaken dry
1½ teaspoons curry powder (see Tip)
3 tablespoons raw (or roasted and salted pistachios), coarsely chopped (optional)
Rice, focaccia or flatbread such as roti or doubles, for serving
Nutritional analysis per serving (3 to 4 servings)
59 grams carbs; 12 milligrams cholesterol; 483 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 10 grams fiber; 974 milligrams sodium; 15 grams protein; 13 grams sugar
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
This was excellent. The contrast of the yogurt and the hot tomatoes and chickpeas was great. Will make it again.
If you're thinking of serving this as a main, the 4 portions are small (even though I added extra tomatoes and also served some rice on the side). I also added some quick pickled onions (homemade) and a jar of chutney (not homemade) - ended up mixing in with the curry to add to the complexity of flavor. I used both mint and basil, but if making again would add more seasoning as others have said, and probably more vegetables. :)
Made this and quite nice: added some tuna on top for complete meal. Extra garlic of course :)