Enjoy three flavorful curries inspired by Indian, Thai, and Caribbean cuisines, all cooked in a single pan.
# 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 (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
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
# Directions:
01 - Heat vegetable oil in a large skillet over medium heat. Sauté onion until softened, about five minutes. Add garlic and ginger, cooking for one minute until aromatic. Incorporate ground cumin, coriander, turmeric, and garam masala; cook one minute to release flavors. Stir in diced tomatoes, chickpeas, coconut milk, and salt. Simmer uncovered for fifteen minutes, stirring occasionally. Finish with fresh cilantro.
02 - Heat coconut oil in a large pan over medium heat. Sauté diced onion until translucent, approximately four minutes. Add garlic and Thai red curry paste, cooking for one minute. Stir in rinsed lentils, coconut milk, vegetable broth, sliced carrot, and red bell pepper. Bring to a boil then reduce heat to simmer. Cook for twenty minutes, stirring occasionally until lentils are tender. Season with soy sauce and lime juice. Garnish with fresh basil or cilantro.
03 - Heat olive oil in a large pot over medium heat. Sauté sliced onion until softened, about five minutes. Add minced garlic and chili, stirring one minute. Sprinkle in curry powder and cook, stirring, for thirty seconds until fragrant. Add diced sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper. Simmer covered for twenty minutes until sweet potatoes are tender. Finish with fresh parsley.
