Chickpea Curry with Corn


  • 1 packet Wright Sprouts chickpea sprouts
  • 1 small can cream corn
  • 1/4 cup coconut cream
  • 1-2 spring onions 
  • 1/2 tsp mild curry powder
  • Salt and pepper to taste


Finely chop the spring onion and add to a saucepan with the cream corn, coconut cream and curry powder, gently warm through. There is no need to cook it just needs heating, season to your taste. Now add the chickpea sprouts, put the lid on the saucepan and turn off the heat, leave for 5 minutes, now it is ready to serve on toast or with rice.

Yields: 2 servings.

Chickpea curry with corn

This recipe is:

  • Sprouted
  • Gluten Free
  • Dairy Free

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