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.
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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)
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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.
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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.
