epicurious
Tomatoes With Curry Yogurt
Ripe tomatoes get enhanced with a lightly spiced, cool yogurt featuring curry, garlic, and onion powders, and are punctuated by lime and sliced chiles.
👥 4 Servings⏱️ Prep & Cook: 10 min👤 Hana Asbrink📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
Whisk 1 cup plain whole-milk yogurt, preferably Greek, 2 Tbsp. Kewpie mayonnaise, 2 tsp. mild curry powder, 2 tsp. sugar, ½ tsp. garlic powder, ½ tsp. onion powder, 2 Tbsp. fresh lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine; season with freshly ground pepper. Taste curry yogurt and add more salt and/or lime juice if needed.
plain whole-milk yogurt, preferably Greek1 cup. Kewpie mayonnaise2 Tbsp. (or more) fresh lime juice, plus more for serving2 Tbsp. mild curry powder2 tsp. sugar2 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tspFreshly ground pepper
2
Spread most of curry yogurt over a platter. Arrange 2 lb. mixed tomatoes, cut into wedges, quarters, or halves, on top; scatter 1 jalapeño, thinly sliced, and zest of 1 lime over and sprinkle with flaky sea salt. Drizzle with lime juice and extra-virgin olive oil. (Save remaining curry yogurt for another use.) Do Ahead: Curry yogurt can be made 1 day ahead. Cover and chill.
. (or more) fresh lime juice, plus more for serving2 Tbsp. mixed tomatoes, cut into wedges, quarters, or halves2 lbjalapeño, thinly sliced1Zest of 1 limeFlaky sea saltExtra-virgin olive oil (for drizzling)
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