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.
I love how these curries come together quickly for a flavorful dinner on busy nights, and my family always looks forward to trying different styles from around the world.
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 The first time I made these curries for my kids, they loved guessing each country's flavors, making dinner a fun and educational moment at our table.
Required Tools
Large skillet or Dutch oven, Chefs knife, Cutting board, Measuring cups and spoons, Wooden spoon
Notes
Serve curries with steamed rice, naan, or flatbread. For vegan curries, ensure curry paste and broth are plant-based. Swap chickpeas with white beans, or lentils with split peas for variety. Adjust chili quantities for desired heat level.
Nutritional Information
Each serving provides about 360 calories, 13 g total fat, 48 g carbohydrates, and 12 g protein on average.
Pin Gather your fresh ingredients and enjoy these curries hot from the pan for a flavorful global dinner adventure.
Recipe Questions
- → Can the curries be made vegan?
Absolutely. Replace any non-vegan broth or curry paste with plant-based alternatives for a fully vegan meal.
- → What can I serve with these curries?
Steamed rice, naan, or simple flatbreads make excellent accompaniments, soaking up all the flavorful sauces.
- → Are these curries spicy?
Spiciness varies by curry; adjust chili amounts and use mild curry powders to suit your taste preferences.
- → Can I substitute chickpeas or lentils?
Yes, try white beans for chickpeas or split peas instead of red lentils for different textures and flavors.
- → What kitchen tools do I need?
Use a large skillet or Dutch oven, a chef's knife, cutting board, measuring cups and spoons, and a wooden spoon.
- → Are there any allergens to consider?
Coconut and soy sauce may present allergens; check labels on curry paste and broth, and use tamari for gluten-free needs.