Sprouted Chickpea Curry

Sprouted Chickpea Curry
A wonderful easy meal to create, can be adjusted for all the family to enjoy. See below the recipe if you would like to give it a try. 👇
  • 1/2 pumpkin diced
  • 2 tbsp coconut oil
  • 1 medium red onion diced
  • 1 can diced tomatoes diced
  • 400gm sprouted chickpea
  • 2 garlic cloves minced
  • 1 1/2 tbsp garam masaala
  • 1 tsp curry powder
  • 1/4 tsp cumin
  • 400gm coconut milk
  • Salt and black pepper for seasoning
  • 1 small lime
1. Pre heat oven to 180 degrees fan forced. Remove skin from pumpkin and dice. Place pumpkin on baking tray with baking paper and 1tbsp of coconut oil. Season with salt and black pepper, into the oven for approximately 20 - 30 minutes, turning occasionally.
2. In a deep pot over medium to high heat, add coconut oil.
3. Add onions and tomatoes, season with salt and back pepper. Reduce heat to medium allowing the juice's of the tomatoes to release and the onions to soften, approximately 10 minutes.
4. Add in the sprouted chickpeas, garlic, garam masala, curry powder and cumin. Stirring to combine.
Add the coconut milk and stir, to slightly thicken the curry you can add 2tsp of flour or flour substitute (optional). Bring the curry to the boil, reduce heat to low and make sure mixture continues to simmer for about 10-12 minutes.
5. Taste curry season to taste with salt and pepper. Remove from heat, squeeze a lime lightly over the top.