# 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, 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 (each 14 ounces)
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
# Directions:
01 - Heat vegetable oil in a large skillet over medium heat. Sauté finely chopped onion until soft, approximately 5 minutes.
02 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
03 - Add ground cumin, ground coriander, turmeric, and garam masala. Toast spices for 1 minute.
04 - Add diced tomatoes, chickpeas, coconut milk, and salt. Stir thoroughly and bring to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally.
05 - Top with fresh cilantro prior to serving.
06 - Heat coconut oil in a large pan over medium heat. Sauté diced onion until translucent, about 4 minutes.
07 - Stir in minced garlic and Thai red curry paste. Cook for 1 minute.
08 - Add red lentils, coconut milk, vegetable broth, sliced carrot, and sliced red bell pepper. Bring mixture 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. Finish with fresh basil or cilantro as garnish.
10 - Heat olive oil in a large pot over medium heat. Add sliced onion and cook until softened, approximately 5 minutes.
11 - Stir in minced garlic and chopped chili, cooking for 1 minute.
12 - Add curry powder and stir until aromatic, about 30 seconds.
13 - Add diced sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper. Bring mixture to a simmer.
14 - Cover and cook for 20 minutes, or until sweet potatoes are tender.
15 - Top with chopped parsley before serving.
