# Components:
→ Indian Chickpea Curry
01 - 2 tablespoons vegetable oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 inch fresh ginger root, 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)
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 ground black pepper, to taste
37 - Fresh parsley, chopped, for garnish
# Directions:
01 - In a large skillet, heat vegetable oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add ground cumin, coriander, turmeric, and garam masala, stirring to coat the onion mixture for 1 minute.
04 - Incorporate diced tomatoes, chickpeas, coconut milk, and salt. Mix thoroughly, bring to a gentle simmer, and cook uncovered for 15 minutes, stirring occasionally.
05 - Top with fresh cilantro just before serving.
06 - Warm coconut oil in a large pan over medium heat. Add diced onion and sauté until softened, about 4 minutes.
07 - Combine minced garlic and Thai red curry paste; cook for 1 minute, stirring constantly.
08 - Introduce rinsed lentils, coconut milk, vegetable broth, sliced carrot, and red bell pepper to the pan. Stir, bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until lentils are tender.
09 - Stir in soy sauce and lime juice, garnish with fresh basil or cilantro.
10 - Heat olive oil in a large pot over medium heat. Sauté sliced onion until soft, about 5 minutes.
11 - Add minced garlic and minced chili; cook for 1 minute until fragrant.
12 - Stir in curry powder and cook for 30 seconds to release aromas.
13 - Add diced sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper. Stir well, bring to a simmer.
14 - Cover and cook for 20 minutes, or until sweet potatoes are fork-tender.
15 - Garnish with fresh parsley and serve warm.
