Pin 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 began experimenting with global curries, the joy of using just a single pan made weeknights so much more relaxed. These curries invite you to travel the world from your kitchen while enjoying comforting flavors together.
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.
- Thai Red Lentil Curry:
- Heat coconut oil in a large pan over medium heat. Add onion. 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.
Pin Sharing these curries has become a family tradition on busy evenings, where everyone has their favorite. Seeing my kids request the Caribbean sweet potato version always brings a smile.
Serving Suggestions
Enjoy with steamed rice, naan, or flatbread. Fresh garnishes like cilantro or basil bring out each curry's unique flavor.
Tool Recommendations
A large skillet or Dutch oven is ideal for making all three curries. A sharp chefs knife and sturdy wooden spoon make prep and cooking a breeze.
Nutrition Information
Each serving averages 360 calories, 13 g total fat, 48 g carbohydrates, and 12 g protein. These numbers are perfect for those watching their intake but still wanting plenty of satisfaction.
Pin Whichever curry you choose, you will travel the world without leaving your kitchen. Quick, flavorful, and ideal for sharing: these curries will make any evening special.
Recipe Q&A
- → Can these curries be made vegan?
Yes, simply use plant-based curry paste and broth. All other listed ingredients are suitable for vegan cooking.
- → What sides pair well with these dishes?
Serve with steamed rice, naan, flatbread, or grains like quinoa for balanced, hearty meals.
- → How spicy are these curries?
Heat level can be adjusted by varying chili amounts or curry paste. Omit or add chilies for personal preference.
- → Can I substitute beans or lentils?
Swap chickpeas for white beans, or red lentils for split peas to suit your taste or pantry supplies.
- → Are these curries gluten-free?
Use tamari instead of regular soy sauce for a gluten-free option and check labels on curry paste and broth.
- → What tools are needed to prepare these?
A large pan, chef's knife, cutting board, measuring cups and spoons, and a wooden spoon are recommended.