Save A vibrant collection of three easy, one-pot curries inspired by different world cuisines. Perfect for weeknights, these curries are packed with flavor and can be made with minimal fuss in a single pan.
Making global curries in a single pan has made my weeknight meals much simpler. The variety of flavors makes my family excited for dinner every time.
Ingredients
- Indian Chickpea Curry: 2 tbsp vegetable oil, 1 medium onion (finely chopped), 2 garlic cloves (minced), 1-inch piece fresh ginger (grated), 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric, 1 tsp garam masala, 1 (14 oz/400 g) can diced tomatoes, 2 (14 oz/400 g) cans chickpeas (drained and rinsed), 1 cup (240 ml) coconut milk, 1 tsp salt, Fresh cilantro (for garnish)
- Thai Red Lentil Curry: 2 tbsp coconut oil, 1 medium onion (diced), 3 garlic cloves (minced), 1 tbsp Thai red curry paste, 1 cup (200 g) red lentils (rinsed), 1 (14 oz/400 ml) can coconut milk, 2 cups (480 ml) vegetable broth, 1 medium carrot (sliced), 1 red bell pepper (sliced), 1 tbsp soy sauce, Juice of 1 lime, Fresh basil or cilantro (for garnish)
- Caribbean Sweet Potato Curry: 2 tbsp olive oil, 1 medium onion (sliced), 3 garlic cloves (minced), 1 Scotch bonnet or habanero chili (deseeded and minced, optional, adjust to taste), 1 tbsp curry powder, 2 large sweet potatoes (peeled and diced), 1 (14 oz/400 ml) can coconut milk, 1 (14 oz/400 g) can black beans (drained and rinsed), 1 cup (240 ml) vegetable broth, 1 tsp thyme, Salt and pepper to taste, Fresh parsley (for garnish)
Instructions
- Indian Chickpea Curry:
- Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and ginger; sauté 1 minute. Add cumin, coriander, turmeric, and garam masala; cook 1 minute until fragrant. Add tomatoes, chickpeas, coconut milk, and salt. Stir well, bring to a simmer, and cook uncovered for 15 minutes, stirring occasionally. Garnish with fresh cilantro before serving.
- Thai Red Lentil Curry:
- Heat coconut oil in a large pan over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and curry paste; cook 1 minute. Stir in lentils, coconut milk, broth, carrot, and 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 lime juice. Garnish with basil or cilantro.
- Caribbean Sweet Potato Curry:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and chili; cook 1 minute. Stir in curry powder and cook until fragrant, about 30 seconds. Add sweet potatoes, coconut milk, black beans, broth, thyme, salt, and pepper. Bring to a simmer. Cover and cook for 20 minutes, until sweet potatoes are tender. Garnish with fresh parsley.
Save We love settling around the table to try each curry with fresh rice and naan, laughing about whose favorite changes each week.
Required Tools
Large skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, wooden spoon
Allergen Information
Contains coconut, which is a tree nut allergen. Soy sauce in Thai curry may contain soy and wheat. Use tamari for gluten-free. Always check labels for allergens.
Nutritional Information
Approximately 360 calories, 13 g total fat, 48 g carbohydrates, 12 g protein per serving
Save With minimal prep and plenty of flavor, these curries bring global taste to your kitchen in just one pan.
Recipe Questions
- → Can I use canned beans instead of chickpeas?
Yes, white beans or even kidney beans make a great substitute for chickpeas in the Indian curry, resulting in a slightly different texture but similar results.
- → How can I make the Thai curry gluten-free?
Replace regular soy sauce with tamari or a certified gluten-free soy alternative to keep the curry gluten-free.
- → What sides pair well with these curries?
Steamed rice, naan, or any flatbread work well, soaking up sauces and complementing the global flavors.
- → How spicy are these curries?
Each curry can be adjusted to taste. The Caribbean version is the spiciest due to scotch bonnet chili, but you can use less or omit it for milder heat.
- → Are there vegan options available?
All three curries have vegan adaptations. Ensure pantry basics like curry paste and broth are plant-based to make them fully vegan.
- → Can I prepare these curries ahead?
Yes, the curries keep well in the fridge and flavors deepen overnight. Simply reheat and serve with your preferred sides.