Save A vibrant collection of three easy one-pot curries inspired by global cuisines. These curries are perfect for weeknights and packed with flavor using minimal fuss in a single pan.
I first explored these curries when busy weeknights made variety and speed a priority. It was such a delight to taste distinct world flavors without switching pots or spending hours in the kitchen.
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 can diced tomatoes (14 oz/400 g), 2 cans chickpeas (14 oz/400 g each, drained and rinsed), 1 cup coconut milk (240 ml), 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 red lentils (200 g, rinsed), 1 can coconut milk (14 oz/400 ml), 2 cups vegetable broth (480 ml), 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 can coconut milk (14 oz/400 ml), 1 can black beans (14 oz/400 g, drained and rinsed), 1 cup vegetable broth (240 ml), 1 tsp thyme, salt and pepper to taste, fresh parsley (for garnish)
Instructions
- Indian Chickpea Curry:
- Heat oil in large skillet over medium heat. Add onion and cook until soft about 5 minutes. Stir in garlic and ginger then 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 simmer and cook uncovered for 15 minutes stirring occasionally. Garnish with fresh cilantro before serving.
- Thai Red Lentil Curry:
- Heat coconut oil in 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 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 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 simmer. Cover and cook for 20 minutes until sweet potatoes are tender. Garnish with fresh parsley.
Save Enjoying these curries around the table with my family was always a cheerful occasion. Everyone would pick their favorite and even the spice lovers were able to customize their bowls with extra chili!
Serving Suggestions
Pair with steamed rice naan or flatbread for a complete comforting meal. For lighter fare spoon curries over quinoa or roasted cauliflower.
Kitchen Tools Needed
You only need a large skillet or Dutch oven a chefs knife cutting board measuring cups and spoons and a wooden spoon to create these dishes.
Allergen & Nutrition Info
Coconut milk is used in each curry. Soy sauce in Thai curry may contain soy and gluten so swap for tamari if needed. Each curry averages about 360 calories 13 g fat 48 g carbs and 12 g protein per serving.
Save Three curries one pan endless flavor possibilities. This is truly a global weeknight win!
Recipe FAQs
- → Can I substitute chickpeas in the Indian curry?
Yes, white beans or butter beans work well in place of chickpeas, offering similar texture and flavor absorption.
- → How spicy are these dishes?
Heat levels vary by curry. Adjust chilies or curry paste to preference; omit chili in the Caribbean curry for milder flavor.
- → What can I serve with these curries?
Steamed rice, naan, or flatbreads pair perfectly, soaking up the rich sauces and complementing the spices.
- → Are these curries suitable for vegans?
Yes—ensure plant-based curry paste and broth for the Thai curry, and check other packaged ingredients for animal products.
- → Can I make the curries ahead of time?
Absolutely. These curries reheat well and flavors often deepen after resting overnight in the refrigerator.
- → What kitchen tools do I need?
A large skillet or Dutch oven, chef’s knife, cutting board, measuring cups and spoons, and wooden spoon are recommended.