Name: Chickpea Curry with Kokomo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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 tbsp 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 COCONUT RAITA 200g Original Yoggu Yogurt 1/3 cucumber, grated and squeezed to reduce liquid; 8.5 g finely chopped fresh mint 1/2 tsp salt 1 tsp cumin powder

Ingredients

Units Scale

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 tbsp 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

COCONUT RAITA

200g Original Yoggu Yogurt

1/3 cucumber, grated and squeezed to reduce liquid

8.5 g finely chopped fresh mint

1/2 tsp salt

1 tsp cumin powder

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Instructions

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!

Prep Time: 10
Cook Time: 15