Pin it 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 first made these curries on a busy evening and loved how effortlessly the house filled with rich, spicy aromas. Each pan brought its own unique flair, and my family enjoyed taste-testing flavors from three continents without leaving the kitchen.
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. 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 it My family loves gathering around the table as we pick our favorite curry each time. Our youngest usually chooses the sweet potato version, while the adults enjoy adding extra herbs on top.
Serving Suggestions
Serve these curries with steamed rice, naan, or flatbread for a complete meal. Swap chickpeas with white beans, or lentils with split peas for variety based on what you have on hand.
Tools Needed
All you need is a large skillet or Dutch oven, chef's knife, cutting board, measuring cups and spoons, and a wooden spoon.
Nutrition Facts
Each serving provides approximately 360 calories, 13 g total fat, 48 g carbohydrates, and 12 g protein.
Pin it Try pairing each curry with a different side or bread for a world tour at dinner. You will love how leftovers taste even better the next day.
Common Questions
- → Can I make all three curries together?
Yes, each curry can be made sequentially or in separate pans to offer a diverse meal with global flavors.
- → Are these curries suitable for vegans?
All recipes are vegetarian and can be made vegan by choosing plant-based broth and curry paste.
- → How can I adjust the spiciness?
Increase or decrease chili in the Caribbean curry, and adjust curry paste in the Thai variety to suit your taste.
- → What can I serve with these curries?
Steamed rice, naan, or flatbreads pair perfectly, making the curries a complete and satisfying meal.
- → Are there allergen concerns I should watch for?
Coconut and soy sauce are present; use tamari and verify ingredient labels for gluten-free and allergy safety.
- → Can I substitute beans or lentils in these dishes?
Chickpeas can be swapped for white beans, and lentils for split peas, offering variety and adaptability.