Single-Pan Global Curries (Print)
Try three vibrant, international curries cooked easily in one pan for a quick, satisfying meal.
# Ingredients:
→ Indian Chickpea Curry
01 - 2 tablespoons vegetable oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1 teaspoon turmeric
08 - 1 teaspoon garam masala
09 - 1 can (14 ounces) diced tomatoes
10 - 2 cans (14 ounces each) chickpeas, drained and rinsed
11 - 1 cup coconut milk
12 - 1 teaspoon salt
13 - Fresh cilantro, for garnish
→ Thai Red Lentil Curry
14 - 2 tablespoons coconut oil
15 - 1 medium onion, diced
16 - 3 garlic cloves, minced
17 - 1 tablespoon Thai red curry paste
18 - 1 cup red lentils, rinsed
19 - 1 can (14 ounces) coconut milk
20 - 2 cups vegetable broth
21 - 1 medium carrot, sliced
22 - 1 red bell pepper, sliced
23 - 1 tablespoon soy sauce
24 - Juice of 1 lime
25 - Fresh basil or cilantro, for garnish
→ Caribbean Sweet Potato Curry
26 - 2 tablespoons olive oil
27 - 1 medium onion, sliced
28 - 3 garlic cloves, minced
29 - 1 Scotch bonnet or habanero chili, deseeded and minced (optional)
30 - 1 tablespoon curry powder
31 - 2 large sweet potatoes, peeled and diced
32 - 1 can (14 ounces) coconut milk
33 - 1 can (14 ounces) black beans, drained and rinsed
34 - 1 cup vegetable broth
35 - 1 teaspoon thyme
36 - Salt and pepper, to taste
37 - Fresh parsley, for garnish
# Directions:
01 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Incorporate minced garlic and grated ginger; cook for 1 minute. Stir in ground cumin, ground coriander, turmeric, and garam masala, letting spices bloom for 1 minute. Pour in diced tomatoes, chickpeas, coconut milk, and salt. Mix thoroughly, bring to a gentle simmer, and cook uncovered for 15 minutes, stirring occasionally. Finish with fresh cilantro garnish.
02 - In a large pan, warm coconut oil over medium heat and add diced onion, cooking until translucent, approximately 4 minutes. Incorporate minced garlic and Thai red curry paste, sautéing for another minute. Add rinsed red lentils, coconut milk, vegetable broth, sliced carrot, and red bell pepper. Bring the mixture to a boil, lower heat, and simmer for 20 minutes, stirring intermittently until lentils are tender. Stir in soy sauce and lime juice, then garnish with basil or cilantro.
03 - Heat olive oil in a large pot over medium heat. Add sliced onion and cook until softened, about 5 minutes. Introduce minced garlic and chili, cooking for an additional minute. Stir in curry powder and let it bloom for 30 seconds. Add diced sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper. Mix well, bring to a simmer, cover, and cook for 20 minutes until sweet potatoes are fork-tender. Complete with fresh parsley garnish.
# Expert Tips:
01 -
- Three distinct global flavors in one meal
- Made in a single pan for easy clean-up
02 -
- Contains coconut, which is a tree nut allergen, and soy sauce, which may contain soy and wheat; use tamari for gluten-free
- Curry paste labels and broth may contain allergens, so check packaging
03 -
- Prep all vegetables ahead to speed up cooking
- Curries taste even better the next day so consider making extra for leftovers