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 first made these curries when friends visited on a busy weeknight and the kitchen filled with the aromas of spices from all over the world. It quickly became my go-to way to explore global flavors without needing multiple pots or complicated prep.
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 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 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 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 These curries have become a regular on our family table especially on busy evenings. My kids love picking their favorite and helping garnish each bowl with fresh herbs.
Serving Suggestions
Serve these curries with steamed rice naan or flatbread. For extra crunch add toasted seeds or a squeeze of lemon on top before serving.
Variations
Swap chickpeas with white beans or lentils with split peas to change the texture. Adjust the chili quantity for milder or spicier versions.
Nutrition
Each serving averages 360 calories with 13 g fat 48 g carbohydrates and 12 g protein making these curries both hearty and balanced.
Pin With just one pan you can travel the globe from your kitchen. Try all three and discover your own favorite curry night combination!
Recipe Q&A
- → Can I make these curries vegan?
Yes, use plant-based curry paste and broth, and check labels for any animal products. Coconut milk is already vegan.
- → What sides pair well with these curries?
Steamed rice, naan, flatbread, or even quinoa complement these curries beautifully.
- → How spicy are these curries?
Spice levels vary by cuisine and can be adjusted by adding or reducing chili and curry paste as preferred.
- → What can I substitute for chickpeas or lentils?
White beans or split peas work well as alternatives, fitting seamlessly into the flavor profiles.
- → Are these curries suitable for meal prep?
Absolutely. Store portions in airtight containers in the fridge for up to three days or freeze for longer storage.
- → What allergen considerations should I keep in mind?
These curries contain coconut and may include soy or wheat, depending on your sauce and paste choices. Always verify labels.
