Curry Tomatoes and Chickpeas With Cucumber Yogurt

Curry Tomatoes and Chickpeas With Cucumber Yogurt

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.

Yield: 3 to 4 servings

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

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.

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.

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.

*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.

Cashews are a good substitute for pistachios in a curry dish, as are peanuts.

Delicious light, summer meal! Used about 2 Tbsp of oil in a cast iron skillet and it was enough. Zest the entire lemon.

I would add the curry powder to the oil so that it blooms, which it won't if added with the tomatoes.