Save 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 love making these curries whenever I want to bring some global flavors to our dinner table without spending hours in the kitchen. Each one brings a unique twist, and my family always enjoys trying them all in one meal.
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, sauté 1 minute. Add cumin, coriander, turmeric, and garam masala, cook 1 minute. 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.
Save Last week, my daughter helped stir the Thai curry and was amazed how quickly everything came together with so much color and aroma.
Required Tools
Large skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, wooden spoon
Allergen Information
Coconut is a tree nut allergen. Soy sauce in Thai curry may contain soy and wheat. Use tamari for gluten-free option and check labels for allergens.
Nutritional Information
Per serving (average): 360 calories, 13 g total fat, 48 g carbohydrates, 12 g protein
Save Enjoy exploring flavors from around the globe without leaving your kitchen. These curries make for a memorable and satisfying weeknight dinner.
Recipe FAQ
- → What are the main ingredients in these curries?
Each curry uses legumes or sweet potatoes, coconut milk, aromatic vegetables, and a blend of spices for rich, global flavors.
- → How can I make these dishes vegan?
Ensure your curry paste and broth are plant-based, and use tamari instead of soy sauce for a fully vegan option.
- → What sides pair well with these curries?
Steamed rice, naan, or flatbread make excellent accompaniments; you can also serve with quinoa for added nutrition.
- → Can I adjust the spice level?
Yes, simply add more or less chili, or omit it entirely, to suit your spice preference for each curry.
- → Are there common allergens in these dishes?
Coconut milk is a tree nut allergen, and soy sauce may contain soy and gluten—always check product labels.
- → Which tool is essential for cooking these?
A large skillet or Dutch oven is recommended for even cooking and accommodating all ingredients in one pot.