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.
Testing these curries for midweek meals brought delightful variety to dinner. I discovered just how approachable making rich and flavorful curries from different cuisines can be, all in a single pan.
Ingredients
- Indian Chickpea Curry: Vegetable oil (2 tbsp), medium onion finely chopped (1), garlic cloves minced (2), fresh ginger grated (1-inch piece), ground cumin (2 tsp), ground coriander (2 tsp), turmeric (1 tsp), garam masala (1 tsp), diced tomatoes (1 can, 14 oz/400 g), chickpeas drained and rinsed (2 cans, 14 oz/400 g each), coconut milk (1 cup/240 ml), salt (1 tsp), fresh cilantro for garnish
- Thai Red Lentil Curry: Coconut oil (2 tbsp), medium onion diced (1), garlic cloves minced (3), Thai red curry paste (1 tbsp), red lentils rinsed (1 cup/200 g), coconut milk (1 can, 14 oz/400 ml), vegetable broth (2 cups/480 ml), medium carrot sliced (1), red bell pepper sliced (1), soy sauce (1 tbsp), juice of 1 lime, fresh basil or cilantro for garnish
- Caribbean Sweet Potato Curry: Olive oil (2 tbsp), medium onion sliced (1), garlic cloves minced (3), Scotch bonnet or habanero chili deseeded and minced, optional (1), curry powder (1 tbsp), large sweet potatoes peeled and diced (2), coconut milk (1 can, 14 oz/400 ml), black beans drained and rinsed (1 can, 14 oz/400 g), vegetable broth (1 cup/240 ml), thyme (1 tsp), 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.
Pin My kids love tasting the world from our kitchen, and these curries always spark fun stories about different cultures around the dinner table.
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 (gluten). Use tamari for gluten-free option. Always 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)
Pin Try the curries with your favorite garnishes for color and freshness. You can easily double any curry for big batch meal prep.
Recipe FAQ
- → Can I make these curries vegan?
Yes, all curries can be made vegan by using plant-based broth and ensuring curry paste is free from animal products.
- → What sides complement these curries?
Steamed rice, naan, flatbread, or quinoa pair well with the curries and help soak up the flavorful sauces.
- → How spicy are the curries?
Spice levels vary by cuisine. The Caribbean curry can be adjusted by using less or more chili, while the Indian and Thai curries are milder.
- → Can I substitute ingredients?
Absolutely. Try white beans instead of chickpeas, split peas for lentils, or use different vegetables to suit your preferences.
- → What kitchen tools do I need?
You’ll need a large pan or pot, a chef's knife, cutting board, measuring tools, and a wooden spoon for cooking these curries.
- → Are these dishes gluten-free?
Most are gluten-free if you use tamari instead of regular soy sauce and check labels on curry pastes and broths.