Enjoy three global curries inspired by Indian, Thai, and Caribbean flavors, easily cooked in one pan.
# 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 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
# Method:
01 - Heat vegetable oil in a large skillet over medium heat. Add finely chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and grated ginger, sauté for 1 minute. Mix in ground cumin, ground coriander, turmeric, and garam masala; cook until fragrant, about 1 minute. Incorporate diced tomatoes, drained chickpeas, coconut milk, and salt. Combine thoroughly, bring to a simmer, and cook uncovered for 15 minutes, stirring occasionally. Finish with fresh cilantro as a garnish.
02 - Warm coconut oil in a large pan over medium heat. Add diced onion and cook until translucent, roughly 4 minutes. Incorporate minced garlic and Thai red curry paste, cooking for 1 minute. Stir in rinsed 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 achieve tenderness. Season with soy sauce and fresh lime juice, then garnish with basil or cilantro.
03 - Heat olive oil in a large pot over medium heat. Add sliced onion and cook until softened, about 5 minutes. Mix in minced garlic and minced chili; cook for 1 minute. Add curry powder and sauté for 30 seconds until fragrant. Fold in diced sweet potatoes, coconut milk, drained black beans, vegetable broth, thyme, and season with salt and pepper. Bring to a gentle simmer. Cover and cook for 20 minutes, until sweet potatoes are tender. Garnish with freshly chopped parsley before serving.
