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’ve always loved the versatility of curries and how each region brings its own flair to the table. Cooking these recipes in a single pan makes them approachable even for busy nights.
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, then 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 Making these curries together is one of our favorite family traditions. Everyone gets to pick a bowl and enjoy the vibrant tastes from different cultures—all from one kitchen.
Serving Suggestions
Serve with steamed rice, naan, or flatbread. Feel free to mix and match sides for fun fusion eating.
Ingredient Swaps
Try swapping chickpeas with white beans for the Indian curry, or lentils with split peas in the Thai curry. Adjust the type and amount of chili for desired heat.
Nutritional Information
Average per serving: 360 calories, 13 g total fat, 48 g carbohydrates, 12 g protein.
Save Each curry offers a fresh twist—try them all to discover your new favorite. Get creative and make them your own with seasonal vegetables or extra spice.
Common Questions
- → Can I make these curries vegan?
Yes, use plant-based curry paste and vegetable broth. All main ingredients are naturally vegan-friendly.
- → What can I serve with the curries?
Pair with steamed rice, naan, or flatbreads to complement the robust flavors of each curry.
- → Are these curries spicy?
Spice level varies. Adjust chili amounts for desired heat, and omit Scotch bonnet for a milder Caribbean option.
- → Can I substitute chickpeas or lentils?
Chickpeas can be swapped for white beans, and lentils for split peas or similar pulses for variety.
- → What kitchen equipment is needed?
All you need is a large skillet or Dutch oven, a chef's knife, cutting board, measuring tools, and a wooden spoon.
- → Is this suitable for gluten-free diets?
Use tamari in place of regular soy sauce for gluten-free options; always check product labels for allergens.