# 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 can diced tomatoes (14 ounces)
10 - 2 cans chickpeas, drained and rinsed (14 ounces each)
11 - 1 cup coconut milk
12 - 1 teaspoon salt
13 - Fresh cilantro, 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 coconut milk (14 ounces)
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, 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 coconut milk (14 ounces)
33 - 1 can black beans, drained and rinsed (14 ounces)
34 - 1 cup vegetable broth
35 - 1 teaspoon thyme
36 - Salt and pepper, to taste
37 - Fresh parsley, for garnish
# Preparation Steps:
01 - Warm vegetable oil in a large skillet over medium heat. Sauté onion until soft, approximately 5 minutes. Add garlic and ginger; cook 1 minute until aromatic. Sprinkle in cumin, coriander, turmeric, and garam masala; stir for 1 minute. Incorporate diced tomatoes, chickpeas, coconut milk, and salt. Mix thoroughly, bring to a simmer, and cook uncovered for 15 minutes, stirring occasionally. Finish with fresh cilantro garnish.
02 - Heat coconut oil in a spacious pan over medium heat. Add diced onion; cook until translucent, about 4 minutes. Toss in garlic and Thai red curry paste; stir for 1 minute. Combine lentils, coconut milk, vegetable broth, carrot, and red bell pepper. Bring the mixture to a boil, reduce heat, and simmer uncovered for 20 minutes, stirring occasionally until lentils are tender. Blend in soy sauce and lime juice before serving. Garnish with fresh basil or cilantro.
03 - Heat olive oil in a large pot over medium heat. Add sliced onion; sauté until softened, roughly 5 minutes. Stir in garlic and chili; cook 1 minute. Add curry powder; stir for 30 seconds until fragrant. Introduce diced sweet potatoes, coconut milk, black beans, vegetable broth, and thyme; season with salt and pepper. Bring to a gentle simmer. Cover and cook for 20 minutes, until sweet potatoes are fully tender. Garnish with fresh parsley prior to serving.
