This easy vegan yellow curry recipe is loaded with chickpeas, coconut milk, and roasted vegetables. It makes a delicious, comforting, nourishing weeknight meal. 
I've been making curry for years, as it's old family tradition, but my Thai style coconut curries have always fallen short. I started out making them with curry powder, but they always lacked the flavor I wanted, no matter how much powder I added. So I started using pre-made sauce, like Trader Joe's yellow curry sauce or another brand in the refrigerated section of the grocery store. While these had the flavor, they also had ingredients I didn't love. Recently I got my hands on yellow curry paste and had that "aha moment."
I've been making curry for years, as it's old family tradition, but my Thai style coconut curries have always fallen short. I started out making them with curry powder, but they always lacked the flavor I wanted, no matter how much powder I added. So I started using pre-made sauce, like Trader Joe's yellow curry sauce or another brand in the refrigerated section of the grocery store. While these had the flavor, they also had ingredients I didn't love. Recently I got my hands on yellow curry paste and had that "aha moment." Yellow curry basically comes down to yellow curry paste and coconut milk. When I finally realized that fact I felt beyond silly for ever buying pre-made curry sauce! It really takes about 5 minutes to mix up a homemade coconut curry sauce. From there you can add whatever your heart desires. Chickpeas and veggies are my favorite curry additions.
Yummy Hubby was cracking me up while eating this dinner and the leftovers the next day for lunch. His comments included, "This is the best dinner you've ever made." And "I loved every minute of that." This yellow curry is comforting, healthy, and mildly spicy.
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