Save 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 tried making these curries when I wanted quick, flavorful dinners from different cuisines without using lots of pots. Ever since, this single-pan approach has become a weeknight staple in my kitchen.
Ingredients
- Indian Chickpea Curry: 2 tbsp vegetable oil, 1 medium onion (finely chopped), 2 garlic cloves (minced), 1-inch 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), 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 and sauté 1 minute. Add cumin, coriander, turmeric, and garam masala and 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.
- 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 and cook 1 minute. Stir in lentils, coconut milk, broth, carrot, and bell pepper. Bring to a boil, 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 and 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.
Save Making these curries always brings everyone around the table. Each person gets to pick their favorite, and my kids love helping garnish them at the end.
Serving Suggestions
Serve the curries with steamed rice or flatbread to soak up the delicious sauces. Naan pairs wonderfully with the Indian curry.
Ingredient Swaps
Swap chickpeas for white beans or lentils for split peas to vary textures and flavors, based on what you have on hand.
Allergen Tips
If you need gluten-free options, use tamari instead of soy sauce and double-check labels for coconut products.
Save Enjoy these easy global curries as a comforting, flavorful meal any night of the week. They make great leftovers and keep well for lunch the next day.
Recipe FAQ
- → Can I swap chickpeas for another legume?
Yes, white beans or other legumes work well and absorb flavors from the spices and coconut milk.
- → Is the dish suitable for vegan diets?
All curries can be made vegan by ensuring the curry paste and broth are plant-based.
- → How spicy are these curries?
Spice levels vary; adjust chili and curry paste to taste for mild or more robust heat.
- → What can I serve alongside these curries?
Steamed rice, naan, or flatbread pair beautifully and help soak up the sauces.
- → Are there gluten-free options?
Use tamari instead of soy sauce and verify curry paste and broth ingredients for gluten-free choices.
- → What equipment do I need?
You'll need a large skillet or Dutch oven, chef’s knife, cutting board, measuring cups, and a spoon.