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Tomatoes with Curry Yogurt

🇺🇸 United States

Servings: 4-6 Total: 10 minutes

Ingredients

  • 1 cup plain whole-milk yogurt, preferably Greek
  • 2 tbsp Kewpie mayonnaise
  • 2 tsp mild curry powder
  • 2 tsp sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Zest of 1 lime
  • 2 tbsp fresh lime juice, plus more for serving
  • 1 tsp kosher salt, plus more
  • Freshly ground pepper
  • 2 lb mixed tomatoes, cut into wedges, quarters, or halves
  • 1 jalapeño, thinly sliced
  • Flaky sea salt
  • Extra-virgin olive oil, for drizzling

Steps

  1. In a small bowl, whisk together yogurt, mayonnaise, curry powder, sugar, garlic powder, onion powder, lime juice, and salt. Season with pepper.
  2. Taste and adjust with more salt or lime juice if needed.
  3. Spread most of the curry yogurt over a platter.
  4. Arrange tomatoes on top of the yogurt.
  5. Scatter jalapeño slices and lime zest over the tomatoes.
  6. Sprinkle with flaky sea salt.
  7. Drizzle with lime juice and olive oil before serving.
  8. Reserve any remaining curry yogurt for another use.

Notes

Curry yogurt can be made up to 1 day ahead; cover and refrigerate until ready to use.

Source: www.epicurious.com