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.
-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.