Sprouted Coronation Chickpeas

An innovative take on a traditional curry recipe

The raw chef Russell James coronation chickpeas

Coronation chicken is a very British creation by chefs for the banquet of the coronation of Queen Elizabeth II in the 1950s. It’s essentially chicken in curry mayo, so the idea lends itself well to doing a raw, plant-based version…what could possible go wrong with a bunch of cashews and curry powder? 

Serves 1-2 


• 3⁄4 cup cashews

• 1⁄4 tsp. salt

• 1 tsp. lime juice

• 2 tsp. apple cider vinegar

• 1 Tbsp. curry powder, mild

• 4 sundried tomatoes, halved and soaked until soft

• 3⁄4 cup water, preferably the soaked water from the sundried tomatoes

• 1 1⁄2 cups sprouted chickpeas

• 2 Tbsp. red onion, finely diced

• 1⁄2 tsp. salt

• 1/8 tsp. black pepper

• 1⁄2 cup cilantro, finely chopped


1. Blend the cashews, salt, lime juice, apple cider vinegar, curry powder, sundried tomato halves and water in a high-speed blender. Set aside.

2. In a bowl, crush the sprouted chickpeas with a fork, leaving some texture to them. Some people digest chickpeas better when they have been steamed for 5 minutes first. If this is you, sprout them, and then store them.

3. Add the onion, apricots, salt, black pepper and cilantro to the bowl and mix well.

4. Add the curry cashew sauce to the chickpeas and combine, ready for serving.

5. Serve on lightly dressed greens or enjoy with your favourite bread.

Nutrition facts per serving
Calories 1436; protein 69 g; fat 56 g; carbs 199 g.

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