Try three diverse, one-pan curries with bright flavors from Indian, Thai, and Caribbean cuisines; vegetarian and easy to make.
# 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 (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
# Directions:
01 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and grated ginger; sauté for 1 minute. Add ground cumin, ground coriander, turmeric, and garam masala; cook for 1 minute until fragrant. Incorporate diced tomatoes, chickpeas, coconut milk, and salt. Stir thoroughly, bring to simmer, and cook uncovered for 15 minutes, stirring occasionally. Garnish with chopped cilantro before serving.
02 - Heat coconut oil in a large pan over medium heat. Add diced onion and cook until translucent, about 4 minutes. Add minced garlic and Thai red curry paste; sauté for 1 minute. Stir in rinsed lentils, coconut milk, vegetable broth, sliced carrot, and sliced red bell pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until lentils are tender. Stir in soy sauce and fresh lime juice. Garnish with fresh basil or cilantro.
03 - Heat olive oil in a large pot over medium heat. Add sliced onion and cook until softened, about 5 minutes. Add minced garlic and chili; cook for 1 minute. Stir in curry powder and cook until fragrant, about 30 seconds. Add peeled and diced sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper. Bring to a simmer, cover, and cook for 20 minutes until sweet potatoes are tender. Garnish with fresh parsley.
