Save A vibrant collection of three easy, one-pot curries inspired by global cuisines. Perfect for weeknights, these flavorful curries require minimal fuss and just a single pan for cooking.
I love offering these curries for family dinners because each brings something unique to the table, and everyone can find a favorite. The ease of using just one pan means less time cleaning and more time enjoying a rich variety of flavors together.
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), 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 for 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 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 One evening, my kids helped chop veggies for these curries, making dinner prep a joyful family event. Sharing the different curry styles soon became a tasty tradition we all look forward to.
Serving Suggestions
Pair any curry with steamed rice, naan, or flatbread for a satisfying meal. Customize with your favorite fresh herbs for extra fragrance.
Allergen Information
These curries contain coconut. The Thai curry includes soy sauce, which may have soy and wheat. Substitute tamari for a gluten-free option, and always check labels on curry paste and broth.
Nutritional Information
Average per serving: 360 calories, 13 g total fat, 48 g carbohydrates, 12 g protein.
Save Enjoy these curries throughout the week for a world of taste in your kitchen. One pan brings everyone together for a memorable and easy dinner.
Recipe FAQ
- → Can I make these curries vegan?
Yes, use plant-based broth and curry paste, and ensure all sauces are vegan-friendly.
- → What sides pair well with these dishes?
Try steamed rice, naan, or flatbread to soak up the flavorful sauces.
- → Are these curries gluten-free?
Most are gluten-free, but check labels and use tamari in place of soy sauce for the Thai dish.
- → How can I adjust the spice levels?
Reduce chili or curry paste for milder taste, or increase for more heat, based on personal preference.
- → Can I substitute legumes or vegetables?
Certainly! Swap chickpeas for white beans, lentils for split peas, or alter veggies to taste.
- → What kitchen tools are needed?
A large skillet or Dutch oven, chef’s knife, cutting board, measuring cups/spoons, and wooden spoon.