We’ve always been fans of dishes that pack a punch of flavor while keeping things simple, and our Curry Tomatoes and Chickpeas with Cucumber Yogurt recipe is no exception. Inspired by Indian spices, it brings together aromatic curry, plump tomatoes, and protein-rich chickpeas for a hearty vegetarian meal that’s as nutritious as it is delicious.
This easy-to-make recipe balances bold tastes with a cooling cucumber yogurt topping, making it perfect for busy weeknights or casual gatherings. We’re confident you’ll love how it brings warmth and freshness to your table in no time.
Ingredients
To bring our Curry Tomatoes and Chickpeas with Cucumber Yogurt to life, we start by gathering fresh, high-quality ingredients that deliver bold flavors and nutrition. We’ll organize them by category for clarity, ensuring you have everything ready before cooking.
For the Curry Base
- 2 tablespoons olive oil – Use extra-virgin for a richer taste.
- 1 medium onion, finely chopped – Provides a sweet, aromatic foundation.
- 3 garlic cloves, minced – Adds a pungent, savory depth.
- 1 tablespoon fresh ginger, grated – Infuses a warm, spicy kick.
For the Tomatoes and Chickpeas
- 4 large tomatoes, diced – Choose ripe, juicy ones for vibrant color and tang.
- 1 can (15 ounces) chickpeas, drained and rinsed – Offers hearty protein and texture; opt for low-sodium.
- 2 teaspoons curry powder – Our go-to blend for authentic Indian-inspired warmth.
- 1 teaspoon ground cumin – Enhances the earthy notes.
- 1 teaspoon ground turmeric – Brings anti-inflammatory benefits and a golden hue.
- 1 cup vegetable broth – Keeps the curry moist; homemade adds extra flavor.
- Salt and black pepper to taste – Season generously for balance.
For the Cucumber Yogurt Topping
- 1 large cucumber, grated and squeezed to remove excess water – Creates a crisp, refreshing contrast.
- 1 cup plain Greek yogurt – Provides creamy tang and probiotics.
- 2 tablespoons fresh mint, chopped – Adds a cool, herbaceous lift.
- 1 tablespoon lemon juice – Brightens the mix with zesty acidity.
| Nutrient | Per Serving |
|---|---|
| Calories | 350 |
| Protein | 15g |
| Fiber | 8g |
| Carbohydrates | 45g |
Tools and Equipment
To prepare our flavorful Curry Tomatoes and Chickpeas with Cucumber Yogurt, we rely on a few essential tools and equipment that make the process efficient and enjoyable. These items help us chop, cook, and assemble the dish with precision, ensuring a seamless experience from start to finish.
Here’s a list of key tools we recommend, organized by their role in the recipe:
- Cutting Board and Chef’s Knife: We use a sturdy cutting board and a sharp chef’s knife to chop onions, garlic, ginger, and tomatoes quickly. This ensures even pieces for even cooking and enhances the dish’s texture.
- Large Skillet or Frying Pan: For sautéing the curry base, we opt for a non-stick or stainless-steel skillet (at least 12 inches in diameter). It allows us to evenly heat olive oil and spices, building rich flavors without sticking.
- Measuring Cups and Spoons: Accuracy is key for our seasonings, so we use standard measuring cups and spoons to portion out ingredients like curry powder, cumin, and turmeric. This prevents over- or under-seasoning the chickpeas and tomatoes.
- Grater or Box Grater: We employ a fine grater to shred the cucumber for the yogurt topping. This tool creates a light, airy texture that complements the bold curry flavors.
- Mixing Bowl (Medium Size): A medium mixing bowl is ideal for combining Greek yogurt, grated cucumber, mint, and lemon juice. We stir everything together smoothly to achieve a refreshing, creamy topping.
- Wooden Spoon or Silicone Spatula: For stirring the curry mixture and folding in chickpeas, we choose a heat-resistant wooden spoon or spatula. It helps us blend ingredients without scratching cookware.
- Vegetable Peeler (Optional): If we want to peel the cucumber for a smoother yogurt, a simple peeler comes in handy. It’s a quick step that elevates the topping’s freshness.
By gathering these tools ahead of time, we streamline our cooking process and focus on the vibrant aromas and tastes of this nutritious recipe. Always prioritize safety and choose durable, easy-to-clean items for the best results.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through creating our vibrant Curry Tomatoes and Chickpeas with Cucumber Yogurt, ensuring a seamless blend of bold spices and refreshing flavors.
Prep
Before we start cooking, let’s prepare our ingredients to maximize efficiency and enhance the dish’s flavors. Begin by chopping 1 medium onion, 3 garlic cloves, and a 1-inch piece of ginger into fine pieces for the curry base—this allows for even sautéing and aromatic release. Next, dice 4 ripe tomatoes into uniform 1/2-inch cubes to maintain their juicy texture when added to the heat.
For the cucumber yogurt topping, grate 1 large cucumber (about 1 cup) using a box grater, then squeeze out excess moisture with a clean kitchen towel to prevent a watery consistency. In a mixing bowl, combine the grated cucumber with 1 cup of plain Greek yogurt, 2 tablespoons of chopped fresh mint, and the juice from half a lemon, stirring until smooth and creamy—we recommend tasting and adjusting seasoning with a pinch of salt for that perfect tangy balance.
Cook
With our ingredients prepped, we move to the stovetop to build the hearty curry. Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the chopped onion, garlic, and ginger, sautéing for 3-4 minutes until they turn golden and release a fragrant, spicy aroma that signals the flavors are awakening.
Once aromatic, stir in 1 tablespoon of curry powder, 1 teaspoon of ground cumin, and 1/2 teaspoon of ground turmeric, toasting the spices for 1 minute to bloom their earthy notes. Add the diced tomatoes and 1 can (15 ounces) of drained chickpeas, followed by 1 cup of vegetable broth, then bring the mixture to a simmer. Reduce heat to low and cook uncovered for 10-15 minutes, stirring occasionally, until the tomatoes soften into a rich, thick sauce and the chickpeas absorb the spices’ depth—picture the vibrant colors melding into a comforting, nutritious stew that fills your kitchen with irresistible warmth.
Assemble
To finish our Curry Tomatoes and Chickpeas with Cucumber Yogurt, we focus on plating for the ultimate flavor harmony. Spoon the hot curry into serving bowls, ensuring each portion highlights the tender chickpeas and tangy tomatoes. Top generously with the prepared cucumber yogurt mixture, allowing its cool, creamy texture to contrast the spicy heat—dollop about 1/4 cup per serving for balance. Garnish with extra fresh mint leaves for a pop of color and freshness, then serve immediately to enjoy the dish’s full sensory appeal, from the crunch of chickpeas to the zesty yogurt finish.
Make-Ahead Instructions
To maximize convenience with our Curry Tomatoes and Chickpeas with Cucumber Yogurt recipe, we recommend preparing certain components in advance. This approach not only saves time on busy days but also allows the bold spices and flavors to develop further, ensuring a more flavorful meal when you’re ready to serve.
Preparing the Curry Base Ahead
We can prepare the curry base up to 2 days in advance for optimal freshness. Follow these steps:
- Chop and sauté aromatics early: Finely chop the onion, garlic, and ginger as outlined in the preparation section. Sauté them in olive oil until fragrant, then store in an airtight container in the refrigerator. This step infuses the mixture with rich, aromatic depth.
- Cook the full curry: Assemble and simmer the tomatoes, chickpeas, curry powder, ground cumin, ground turmeric, and vegetable broth until the sauce thickens. Once cooled, transfer to a sealed container and refrigerate. Reheat gently on the stovetop over medium heat, adding a splash of vegetable broth if needed to restore the sauce’s silky texture.
Prepping the Cucumber Yogurt Topping
While the cucumber yogurt is best assembled fresh to maintain its crisp, refreshing quality, we can prep the elements ahead to streamline assembly:
- Grate the cucumber in advance: Use a grater to shred the cucumber and pat it dry with a paper towel to remove excess moisture. Store it in a covered bowl in the fridge for up to 1 day. This prevents sogginess and keeps the topping’s cool, crunchy appeal intact.
- Mix yogurt components just before serving: Combine the grated cucumber with plain Greek yogurt, chopped fresh mint, and lemon juice right before plating. If preparing the mint and lemon mixture separately, whisk them together and store in the refrigerator for up to 4 hours to preserve the vibrant, zesty notes.
| Component | Make-Ahead Time | Storage Tips | Reheating/Assembly Notes |
|---|---|---|---|
| Curry base | Up to 2 days | Refrigerate in an airtight container; stir before reheating to blend flavors | Gently reheat on the stovetop to avoid overcooking the chickpeas |
| Grated cucumber | Up to 1 day | Pat dry and store in a sealed container to prevent watering down the yogurt | Mix with other ingredients immediately before serving for maximum crunch |
| Mint and lemon mixture | Up to 4 hours | Keep chilled in a small bowl | Combine with yogurt and cucumber for a fresh, tangy finish |
Conclusion
We’re thrilled with how our curry tomatoes and chickpeas with cucumber yogurt recipe delivers bold flavors and nutrition in one easy dish. It’s a go-to for busy days, blending spices and freshness for a satisfying meal. You’ll find it’s not just tasty—it’s a smart addition to your routine, keeping things vibrant and healthy. Let’s make it a regular in our kitchens.
Frequently Asked Questions
What is Curry Tomatoes and Chickpeas with Cucumber Yogurt?
This is a simple, flavorful vegetarian recipe inspired by Indian spices, featuring a curry base with tomatoes and chickpeas, topped with refreshing cucumber yogurt. It’s perfect for busy weeknights, offering a balance of bold flavors and nutrition in an easy-to-prepare meal.
What ingredients are needed for this recipe?
The recipe requires olive oil, onion, garlic, ginger for the base; ripe tomatoes, canned chickpeas, curry powder, cumin, turmeric, vegetable broth, and seasoning for the main dish; and grated cucumber, Greek yogurt, fresh mint, and lemon juice for the topping. All are organized by category for easy shopping.
How long does it take to prepare this dish?
Preparation takes about 15 minutes, with cooking around 20-25 minutes, making it ideal for quick meals. Total time is roughly 40 minutes, allowing for efficient weeknight dinners without compromising on taste.
Is this recipe suitable for vegetarians?
Yes, it’s a fully vegetarian dish using plant-based ingredients like chickpeas, tomatoes, and spices. It contains no meat or animal products, except for Greek yogurt in the topping, which can be substituted with a vegan alternative for a fully plant-based version.
How do I make the Cucumber Yogurt topping?
Grate the cucumber, then mix it with plain Greek yogurt, fresh mint, and lemon juice. Prepare it just before serving to keep it fresh and crisp, adding a cooling contrast to the spicy curry.
Can I make this recipe ahead of time?
Yes, prepare the curry base up to 2 days in advance by sautéing aromatics and simmering the full curry, then refrigerate. For the topping, grate the cucumber a day ahead and mix with yogurt, mint, and lemon juice right before serving to maintain freshness.
What are the nutritional benefits of this meal?
Each serving has about 350 calories, 15g of protein, 8g of fiber, and 45g of carbohydrates. It’s nutritious, providing essential vitamins from tomatoes and chickpeas, plus protein from yogurt, making it a balanced, healthy option.