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 their craveable Butter(less) Chickpea Curry made with coconut raita.
CURRY CHICKPEA CURRY
50 ml Oil of your choice
1/2 white onion, rough diced
5 garlic cloves, minced
Thumb size of ginger, minced (20g)
1 tsp Paprika
1 tsp Cumin powder
1 tsp Coriander powder
1 tbl curry powder
1 tsp apple cider vinegar or white vinegar
Large can of crushed tomato
2.4 tsp Salt
2 tsp Sugar
1/2 tsp black pepper
Large can of chickpeas, drained and rinsed
Heat oil over medium heat. Add onion and cook until slightly translucent (4 min). Add 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!!
1/3 cucumber, grated and squeezed to reduce liquid
8.5 g finely chopped fresh mint
1/2 tsp salt
1 tsp cumin powder
Mix all ingredients in 1 bowl. Store sealed in 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.