• Olive oil 2 tbsp
  • White onion 1/2 chopped
  • Ground coriander seeds 1/2 tsp
  • Ground cumin seeds 1/4 tsp
  • Turmeric 1/4 tsp
  • Ginger 1/8 tsp
  • Dry mustard 1/8 tsp
  • Salt 1/8 tsp • 1 kcal
  • Pepper 1/8 tsp
  • Garlic 2 cloves, diced
  • Vegetable stock 1 cup
  • Canned chickpeas 30 ounces, drained and rinsed
  • Coconut milk 1 can
  • Honey 2 tbsp
  • Sriracha 1 tbsp
Calories refers to 100 gr of product

This recipe makes a great, flavorful dinner or can also be used as a perfect side dish. The vibrant colors in this yellow curry are eye catching as well as loaded with delicious curry flavors. Turmeric, coriander, cumin and ginger brighten this recipe and make the chickpeas come alive. Coconut milk helps tone down the heat of the curry and adds a subtle tropical flavor. Serve this curry hot over rice or spoon the chickpeas onto a plate as a side dish- delicious and simple, the best kind of meal!

  • Heat the olive oil in a medium sized skillet and sauté the onions until they begin to soften.
  • Add all of the spices along with the diced garlic to the pan and stir to combine. Allow the spices to cook for about a minute to really roast the flavors.
  • Add the vegetable stock to the pan and stir, scraping up the browned pieces in the bottom of the pan.
  • Add the chickpeas and coconut milk to the skillet and stir to combine. Allow the chickpeas to simmer in the sauce for about 10 minutes.
  • Add the honey and sriracha and stir.
  • Serve the curry while hot with some nice warm naan or rice


-You can replace all of the spices in this recipe with 2 teaspoons of curry powder- the result should be very similar!
-To make this recipe vegan, remove the honey from the recipe completely and replace with maple syrup or skip replacing it at all.