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.
- 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
- Zest of 1 lime
- 2 Tbsp. (or more) fresh lime juice, plus more for serving
- 1 tsp. 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)
- 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.
- 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.
Components 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 Zest of 1 lime 2 Tbsp. (or more) fresh lime juice, plus more for serving 1 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) Method 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. 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. 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.
