Save 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 making these curries when I wanted quick, bold dinners that satisfied everyone in my family. Cooking all in one pan keeps clean-up simple and has become a weeknight favorite for us.
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 and 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, 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 20 minutes, until sweet potatoes are tender. Garnish with fresh parsley.
Save Pin My kids love helping garnish these curries just before serving. Sharing food inspired by different countries has become a small tradition that brings extra excitement to our meal times.
Required Tools
Large skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, wooden spoon
Allergen Information
Always check curry paste and broth labels for allergens. Use tamari and plant-based options if needed for dietary preferences.
Nutritional Information
Calories: 360, Total Fat: 13 g, Carbohydrates: 48 g, Protein: 12 g (average per serving)
Save Pin Enjoy these curries with steamed rice or your favorite bread for a comforting feast. They are easy to customize and sure to bring flavor to any table.