Save to Pinterest 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 started experimenting with global curries, the ease of everything in one pan stood out. These have become regulars in my kitchen for both busy weeknights and when I want to share something special with friends.
Ingredients
- Indian Chickpea Curry: vegetable oil, onion (finely chopped), garlic (minced), ginger (grated), ground cumin, ground coriander, turmeric, garam masala, diced tomatoes (canned), chickpeas (canned, drained and rinsed), coconut milk, salt, fresh cilantro (for garnish)
- Thai Red Lentil Curry: coconut oil, onion (diced), garlic (minced), Thai red curry paste, red lentils (rinsed), coconut milk, vegetable broth, carrot (sliced), red bell pepper (sliced), soy sauce, lime juice, fresh basil or cilantro (for garnish)
- Caribbean Sweet Potato Curry: olive oil, onion (sliced), garlic (minced), Scotch bonnet or habanero chili (deseeded and minced, optional), curry powder, sweet potatoes (peeled and diced), coconut milk, black beans (canned, drained and rinsed), vegetable broth, thyme, salt, pepper, 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. Add cumin, coriander, turmeric, and garam masala. Add tomatoes, chickpeas, coconut milk, and salt. Stir well, bring to a simmer, and cook uncovered for 15 minutes. Garnish with fresh cilantro.
- Thai Red Lentil Curry:
- Heat coconut oil in a large pan over medium heat. Add onion and cook until translucent. Add garlic and curry paste. Stir in lentils, coconut milk, broth, carrot, and bell pepper. Bring to a boil, then reduce heat and simmer for 20 minutes 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. Add garlic and chili. Stir in curry powder and cook until fragrant. 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 to Pinterest Sharing these curries with my family always creates a joyful, flavorful moment around the table. Each curry offers something unique, making it fun to compare favorites and enjoy global tastes at home.
Serving Suggestions
Serve any of these curries with steamed rice, naan, or warm flatbread. A sprinkle of extra fresh herbs or a wedge of lime boosts the flavors even more.
Substitution Ideas
Swap chickpeas with white beans for a mild twist, or use split peas in place of lentils. Adjust chili for preferred heat, and substitute herbs based on what you have available.
Allergen and Nutrition
Contains coconut (tree nut). Soy sauce and curry paste may contain gluten. Always check packaging. Average per serving: 360 calories, 13 g fat, 48 g carbohydrates, 12 g protein.
Save to Pinterest Try these single-pan curries for a weeknight adventure. One pan, global flavor, endless options!
Recipe FAQs
- → What pan is best for cooking these curries?
A large skillet, Dutch oven, or heavy-bottomed pot works well for even heating and easy stirring.
- → Can these curries be made vegan?
Yes, use plant-based curry paste and vegetable broth. Check ingredients for any hidden animal products.
- → What sides go well with these curries?
Serve with steamed rice, naan, roti, or flatbread for a satisfying meal. Add a fresh salad if desired.
- → How can I adjust the spice level?
Reduce chili or use mild curry powder. Increase fresh herbs for flavor depth without additional heat.
- → Can I substitute ingredients for allergies?
Use tamari instead of soy sauce for gluten-free, and choose alternative beans if needed. Always check labels.
- → How do I store and reheat leftovers?
Cool curries, store in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or microwave.