We welcome you to cook virtually with Katie Ruddell – owner and founder of Kokomo, a plant-based cafe in Vancouver. Katie shares the secret behind the crave-able Butter(less) Chickpea Curry recipe at Kokomo and how to make it at home!
1/3 cucumber, grated and squeezed to reduce liquid
8.5g finely chopped fresh mint
1/2 tsp salt
1 tsp cumin powder
Heat oil over medium heat. Add onion and cook until slightly translucent (4 min). Next, add the ginger and garlic and cook for another 3 min. Add curry spices and toss to coat. Cook for 2 min until aromatic! Add mixture to a blender with tomato, vinegar, salt, sugar, black pepper. Blend until smooth. Transfer back to the pot and add chickpeas. Simmer for 15 minutes. Enjoy!!
To make the coconut raita, mix all ingredients in 1 bowl. Store sealed in the refrigerator. Top your curry with this to keep it creamy and cool!
Did you make Kokomo Chickpea Curry at home? Share your creations on Instagram and tag us at @spuddelivers and @heykokomo.