# 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 (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, 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, 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 thyme
36 - Salt and pepper to taste
37 - Fresh parsley, for garnish
# Method:
01 - Heat vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about five minutes. Stir in garlic and ginger, and sauté for one minute until aromatic.
02 - Add ground cumin, ground coriander, turmeric, and garam masala to the skillet. Cook for one minute until the spices are fragrant.
03 - Incorporate diced tomatoes, chickpeas, coconut milk, and salt. Mix thoroughly, bring to a gentle simmer, and cook uncovered for fifteen minutes, stirring occasionally.
04 - Remove from heat and garnish with fresh cilantro prior to serving.
05 - Heat coconut oil in a large pan over medium heat. Sauté onion until translucent, about four minutes. Add garlic and Thai red curry paste, cooking for one additional minute.
06 - Stir in red lentils, coconut milk, vegetable broth, carrot, and red bell pepper. Bring the mixture to a boil, reduce heat, and simmer for twenty minutes, stirring occasionally, until lentils are tender.
07 - Add soy sauce and lime juice. Finish with torn basil or fresh cilantro before serving.
08 - Heat olive oil in a large pot over medium heat. Add sliced onion and cook until softened, about five minutes. Stir in garlic and chili, sauté for one minute.
09 - Sprinkle curry powder and cook until fragrant, about thirty seconds. Add diced sweet potatoes, coconut milk, black beans, vegetable broth, thyme, and season with salt and pepper. Bring to a simmer.
10 - Cover and cook for twenty minutes, until sweet potatoes are fork-tender. Garnish with fresh parsley before serving.
