Single-Pan Global Curries (Print)
Enjoy vibrant, fuss-free one-pan curries from Indian, Thai, and Caribbean cuisines for flavorful weeknight meals.
# 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 - Warm vegetable oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute. Incorporate cumin, coriander, turmeric, and garam masala, stirring for 1 minute until fragrant. Mix in diced tomatoes, chickpeas, coconut milk, and salt. Bring mixture to a simmer and cook uncovered for 15 minutes, stirring occasionally. Garnish with fresh cilantro before serving.
02 - Heat coconut oil in a large pan over medium heat. Sauté diced onion until translucent, about 4 minutes. Add minced garlic and Thai red curry paste and cook for 1 minute. Stir in rinsed lentils, coconut milk, vegetable broth, sliced carrot, and red bell pepper. Bring to a boil, reduce heat, and simmer for 20 minutes, stirring occasionally, until lentils are soft. Add soy sauce and lime juice. Garnish with fresh basil or cilantro.
03 - In a large pot, heat olive oil over medium heat. Add sliced onion and cook until softened, about 5 minutes. Stir in garlic and chili, cooking for 1 minute. Add curry powder and sauté for 30 seconds to release aroma. Add diced sweet potatoes, coconut milk, drained black beans, vegetable broth, thyme, salt, and pepper. Bring to a simmer, cover, and cook for 20 minutes or until sweet potatoes are tender. Finish with chopped parsley as garnish.
# Expert Advice:
01 -
- One-pan recipes make cleanup simple
- Includes vegetarian and vegan options for any diet
02 -
- Contains coconut which is a tree nut allergen
- Use tamari instead of soy sauce in Thai curry for a gluten-free option
03 -
- Adjust chili quantities to your preferred heat level for all curries
- Swap chickpeas with white beans or lentils with split peas to change the dish