# Ingredients:
→ 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 (14 ounce) can diced tomatoes
10 - 2 (14 ounce) cans 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 (14 ounce) can 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 (14 ounce) can coconut milk
33 - 1 (14 ounce) can 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
# Instructions:
01 - Heat vegetable oil in a large skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and ginger, cook for 1 minute. Incorporate cumin, coriander, turmeric, and garam masala, stirring for 1 minute until aromatic. Add diced tomatoes, chickpeas, coconut milk, and salt. Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally. Finish with fresh cilantro as garnish.
02 - Warm coconut oil in a large pan over medium heat. Cook onion until translucent, about 4 minutes. Add garlic and red curry paste, sauté for 1 minute. Stir in lentils, coconut milk, vegetable broth, carrot, and bell pepper. Allow to boil, then reduce heat and simmer for 20 minutes, stirring as needed until lentils are tender. Season with soy sauce and lime juice, then garnish with basil or cilantro.
03 - Heat olive oil in a large pot over medium heat. Sauté onion until softened, roughly 5 minutes. Add garlic and minced chili, cooking for 1 minute. Stir in curry powder, cooking until fragrant, about 30 seconds. Incorporate sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper. Bring to a simmer, cover, and cook for 20 minutes or until sweet potatoes are tender. Top with fresh parsley before serving.
