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 started exploring global curries when I needed quick dinners that didn't compromise on taste. These recipes became my favorites for both busy nights and casual get-togethers.
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 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 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 and 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 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.
Pin Every member of my family has a favorite curry from this trio. It's always a fun dinner when we all get to sample a spoonful from each bowl and guess which one will win the night.
Required Tools
Large skillet or Dutch oven, chef's knife, cutting board, measuring cups and spoons, wooden spoon
Nutritional Information (per serving, average)
Calories: 360, Total Fat: 13 g, Carbohydrates: 48 g, Protein: 12 g
Dietary & Variations
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.
Pin Try all three curries in one night for a flavorful culinary adventure. Serve with rice and bread for the ultimate comfort meal.
Recipe FAQ
- → Can I make these curries vegan?
Yes, use plant-based broth and check that curry paste is vegan-friendly for all three variations.
- → What can I serve with these curries?
Steamed rice, naan, or flatbread pair well and help scoop up every flavorful bite.
- → Can I adjust the spice level?
Absolutely. Increase or decrease chili or curry powder based on your preferred level of heat.
- → Do these curries keep well for leftovers?
They store well in the fridge for up to three days and reheat beautifully for future meals.
- → Can I substitute any ingredients?
Chickpeas and lentils can be swapped for white beans or split peas; use vegetables you have on hand.
- → Are these curries gluten-free?
Most ingredients are gluten-free; use tamari instead of soy sauce in the Thai curry for a safe option.