Create three flavorful, one-pan curries inspired by Indian, Thai, and Caribbean cuisines in under an hour.
# 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, chopped, 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, chopped, 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)
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, chopped, for garnish
# Directions:
01 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and grated ginger, cooking for 1 minute until aromatic. Sprinkle in ground cumin, coriander, turmeric, and garam masala, stirring constantly for 1 minute. Stir in diced tomatoes, drained chickpeas, coconut milk, and salt. Bring mixture to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally. Before serving, garnish generously with chopped cilantro.
02 - Heat coconut oil in a large pan over medium heat. Sauté diced onion until translucent, approximately 4 minutes. Stir in minced garlic and Thai red curry paste, cooking for 1 minute. Add rinsed red lentils, coconut milk, vegetable broth, sliced carrot, and red bell pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until lentils are soft. Stir in soy sauce and lime juice. Finish with a garnish of fresh basil or cilantro.
03 - Warm olive oil in a large pot over medium heat. Add sliced onion and cook until softened, about 5 minutes. Stir in minced garlic and minced chili; sauté for 1 minute. Mix in curry powder and cook for 30 seconds until fragrant. Add diced sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper, then stir to combine. Bring to a simmer, cover, and cook for 20 minutes or until sweet potatoes are tender. Serve garnished with chopped parsley.
