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.
I first made these curries when my friends requested a global dinner night. Each recipe came together quickly in one pan, and the kitchen smelled amazing as the spices mingled with coconut milk.
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), 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 I remember serving these curries family-style for a weekend lunch. Everyone enjoyed sampling each variety, and the leftovers were just as delicious the next day.
Required Tools
Large skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, wooden spoon
Allergen Information
Contains coconut (tree nut allergen). Soy sauce in Thai curry may contain soy and wheat. Use tamari for gluten-free option. Check curry paste and broth labels for allergens.
Nutritional Information
Calories: 360, Total Fat: 13 g, Carbohydrates: 48 g, Protein: 12 g (per serving, average across curries)
Save Serve these curries with steamed rice or naan for a complete, satisfying meal. Adjust spice levels to suit your taste and enjoy fresh, global flavors in your kitchen.
Common Questions
- → Can I make these curries vegan?
Yes, use plant-based curry paste and broth, and verify all ingredients are vegan-friendly for each dish.
- → What can I serve with these curries?
Steamed rice, naan, or flatbread pair perfectly with any of these flavorful curries.
- → How spicy are these dishes?
Each curry offers adjustable heat—add or reduce chili and curry paste to suit your taste preference.
- → Can white beans or split peas be substituted?
Absolutely; swap chickpeas for white beans or lentils for split peas to vary textures and flavors.
- → What tools are needed for preparation?
A large skillet or Dutch oven, chef’s knife, cutting board, measuring cups/spoons, and wooden spoon are useful.
- → Are there common allergens in these curries?
Coconut is present in all curries; check soy sauce and curry paste labels for soy, wheat, or other allergens.