# Ingredient List:
→ 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 ground turmeric
08 - 1 teaspoon garam masala
09 - 1 can (14 ounces) diced tomatoes
10 - 2 cans (14 ounces each) 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 can (14 ounces) 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, adjust to taste)
30 - 1 tablespoon curry powder
31 - 2 large sweet potatoes, peeled and diced
32 - 1 can (14 ounces) coconut milk
33 - 1 can (14 ounces) black beans, drained and rinsed
34 - 1 cup vegetable broth
35 - 1 teaspoon dried thyme
36 - Salt and black pepper to taste
37 - Fresh parsley, chopped, for garnish
# Steps:
01 - Warm vegetable oil in a large skillet over medium heat. Sauté chopped onion until softened, about 5 minutes. Add minced garlic and grated ginger, cooking for 1 minute. Stir in ground cumin, coriander, turmeric, and garam masala, allowing spices to toast for 1 minute until aromatic. Incorporate diced tomatoes, chickpeas, coconut milk, and salt. Mix thoroughly, bring to a gentle simmer, and cook uncovered for 15 minutes, stirring from time to time. Finish with fresh cilantro before serving.
02 - Heat coconut oil in a large pan over medium heat. Add diced onion and cook until translucent, approximately 4 minutes. Mix in minced garlic and Thai red curry paste; cook for 1 minute. Stir in rinsed red lentils, coconut milk, vegetable broth, sliced carrot, and bell pepper. Allow mixture to come to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until lentils are just tender. Add soy sauce and lime juice. Garnish with fresh basil or cilantro.
03 - In a large pot, heat olive oil over medium. Add sliced onion and cook until softened, about 5 minutes. Combine with minced garlic and chili, cooking for another minute. Sprinkle in curry powder, stirring for 30 seconds until fragrant. Add diced sweet potatoes, coconut milk, black beans, vegetable broth, dried thyme, salt, and pepper. Bring to a gentle simmer, cover, and cook for 20 minutes until sweet potatoes are tender. Garnish generously with fresh parsley.
