# What You'll Need:
→ 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 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, 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 dried thyme
36 - Salt and pepper, to taste
37 - Fresh parsley, for garnish
# How to Make It:
01 - Warm vegetable oil in a large skillet over medium heat. Sauté chopped onion for 5 minutes, until soft. Stir in garlic and grated ginger; cook for 1 minute. Incorporate cumin, coriander, turmeric, and garam masala; cook another minute until aromatic. Add diced tomatoes, chickpeas, coconut milk, and salt. Mix thoroughly, bring to a gentle simmer, and cook uncovered for 15 minutes, stirring occasionally. Finish with fresh cilantro as garnish before serving.
02 - Heat coconut oil in a large pan over medium setting. Sauté diced onions for about 4 minutes, until translucent. Add garlic and Thai red curry paste; cook for 1 minute. Add red lentils, coconut milk, vegetable broth, sliced carrot, and red bell pepper. Bring mixture to a boil, then reduce to a steady simmer. Cook for 20 minutes, mixing occasionally, until lentils are tender. Add soy sauce and lime juice. Top with fresh basil or cilantro before serving.
03 - Heat olive oil in a large Dutch oven over medium heat. Add sliced onion and cook until softened, about 5 minutes. Stir in garlic and minced Scotch bonnet or habanero chili; cook for 1 minute. Sprinkle and mix in curry powder, cooking for 30 seconds until fragrant. Add diced sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper. Stir well and bring to a slow simmer. Cover and cook for 20 minutes, until sweet potatoes are completely tender. Garnish with fresh parsley before serving.
