Chickpea Curry with Kokomo


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!

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Chickpea Curry with Kokomo

  • Total Time: 25 minutes
  • Yield: 4 1x


Units Scale


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


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


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

Did you make Kokomo Chickpea Curry at home? Share your creations on Instagram and tag us at @spuddelivers and @heykokomo. 

SPUD has been delivering local and organic groceries in Vancouver and the lower mainland for the past 20 years, and now services Vancouver Island, Calgary, and Edmonton as well!

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