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.
When I first experimented with these curries, I was amazed at how easy it was to capture different world cuisines in a single evening. Whether you crave Indian, Thai, or Caribbean flavors, this trio brings excitement to your weeknight rotation without added hassle.
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 and bring to a simmer. 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. 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 Our family loves picking a new curry each week. Sharing the whole pan at the table creates a fun, global-themed dinner, and even picky eaters find something to enjoy from the colorful dishes.
Serving Suggestions
Pair these curries with steamed rice, naan, or flatbread. Garnish with extra herbs for a lively presentation and flavor burst.
Allergen Information
Contains coconut (tree nut allergen). Soy sauce in Thai curry may contain soy or gluten. For gluten-free, use tamari. Check curry paste and broth labels carefully.
Nutritional Information
Each serving averages 360 calories, 13 g total fat, 48 g carbohydrates, and 12 g protein. Nutritional values may vary depending on ingredients and serving size.
Save Experiment with different toppings or spice blends to make each curry suit your preferences. Enjoy your global flavor adventure, one pan at a time!
Recipe FAQ
- → Can I substitute beans in these curries?
Yes, you can substitute chickpeas with white beans or lentils with split peas for different flavors or textures.
- → Are these curries suitable for vegan diets?
Absolutely. Make sure to use plant-based curry pastes and broth, and choose vegan garnishes for all versions.
- → What can I serve alongside these curries?
These curries pair well with steamed rice, naan, or flatbreads to soak up the rich, spiced sauces.
- → How spicy are the curries?
Spice levels vary by dish and can be adjusted, especially by modifying the chili quantity in the Caribbean sweet potato curry.
- → What tools do I need to prepare them?
You'll just need a large skillet or Dutch oven, a chef's knife, cutting board, measuring cups and spoons, and a wooden spoon.
- → Can I make these curries gluten-free?
Yes, use tamari or gluten-free soy sauce, and double-check curry paste and broth labels for hidden gluten or allergens.