# Components:
→ Indian Chickpea Curry
01 - 2 tablespoons vegetable oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1 teaspoon turmeric
08 - 1 teaspoon garam masala
09 - 1 (14 ounce) can diced tomatoes
10 - 2 (14 ounce) cans chickpeas, drained and rinsed
11 - 1 cup coconut milk
12 - 1 teaspoon salt
13 - Fresh cilantro, chopped, for garnish
→ Thai Red Lentil Curry
14 - 2 tablespoons coconut oil
15 - 1 medium onion, diced
16 - 3 garlic cloves, minced
17 - 1 tablespoon Thai red curry paste
18 - 1 cup red lentils, rinsed
19 - 1 (14 ounce) can coconut milk
20 - 2 cups vegetable broth
21 - 1 medium carrot, sliced
22 - 1 red bell pepper, sliced
23 - 1 tablespoon soy sauce
24 - Juice of 1 lime
25 - Fresh basil or cilantro, chopped, for garnish
→ Caribbean Sweet Potato Curry
26 - 2 tablespoons olive oil
27 - 1 medium onion, sliced
28 - 3 garlic cloves, minced
29 - 1 Scotch bonnet or habanero chili, deseeded and minced (optional)
30 - 1 tablespoon curry powder
31 - 2 large sweet potatoes, peeled and diced
32 - 1 (14 ounce) can coconut milk
33 - 1 (14 ounce) can black beans, drained and rinsed
34 - 1 cup vegetable broth
35 - 1 teaspoon thyme
36 - Salt and pepper, to taste
37 - Fresh parsley, chopped, for garnish
# Directions:
01 - Heat vegetable oil in a large skillet over medium heat. Sauté chopped onion until softened, about 5 minutes.
02 - Add minced garlic and grated ginger to the pan. Cook for 1 minute, stirring often.
03 - Incorporate ground cumin, ground coriander, turmeric, and garam masala. Stir and cook until fragrant, approximately 1 minute.
04 - Add diced tomatoes, chickpeas, coconut milk, and salt to the skillet. Mix thoroughly and bring mixture to a simmer.
05 - Maintain a gentle simmer, uncovered, for 15 minutes, stirring occasionally. Garnish with freshly chopped cilantro before serving.
06 - Heat coconut oil in a large pan over medium heat. Add diced onion and cook until translucent, about 4 minutes.
07 - Stir in minced garlic and Thai red curry paste. Cook for 1 minute.
08 - Add rinsed red lentils, coconut milk, vegetable broth, sliced carrot, and sliced red bell pepper. Bring mixture to a boil, reduce heat, and simmer for about 20 minutes, stirring occasionally, until lentils are tender.
09 - Stir in soy sauce and lime juice. Garnish with fresh basil or cilantro prior to serving.
10 - Heat olive oil in a large pot over medium heat. Sauté sliced onion until softened, about 5 minutes.
11 - Add minced garlic and chili to the pot. Cook for 1 minute, stirring frequently.
12 - Sprinkle in curry powder and cook until aromatic, about 30 seconds.
13 - Add diced sweet potatoes, coconut milk, drained black beans, vegetable broth, thyme, salt, and pepper. Stir well and bring to a simmer.
14 - Cover pan and cook for 20 minutes, or until sweet potatoes are fork-tender. Garnish with freshly chopped parsley before serving.
