Tomatoes With Curry Yogurt
- Total time
- 10 min
- servings
- 4 servings
- Dish type
- Other
Ingredients
Ingredients
- 1 tasse plain whole-milk yogurt, preferably Greek
- 2 c. à soupe Kewpie mayonnaise
- 2 c. à café mild curry powder
- 2 c. à café sugar
- 0,5 c. à café garlic powder
- 0,5 c. à café onion powder
- Zest of 1 lime
- 2 c. à soupe (or more) fresh lime juice, plus more for serving
- 1 c. à café Diamond Crystal or ½ tsp. Morton 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)
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Method
- 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.
- 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.
Source : epicurious
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