Pin Recipe 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 because each one brings a unique taste experience to the table. The simplicity of the single pan method makes cleanup a breeze and each curry is always a crowd pleaser on busy nights.
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 Recipe Sharing these curries has become a tradition in my home especially on chilly evenings. My family loves exploring the distinct spices and textures from each region.
Required Tools
Large skillet or Dutch oven Chefs knife Cutting board Measuring cups and spoons Wooden spoon
Allergen Information
Contains coconut (tree nut allergen). Soy sauce in Thai curry may contain soy and wheat (gluten). Use tamari for gluten free option. Always check curry paste and broth labels for allergens.
Nutritional Information
Calories: 360 Total Fat: 13 g Carbohydrates: 48 g Protein: 12 g
Pin Recipe Enjoy these curries for a global feast all cooked simply in one pan. Each brings vibrant flavor to your dinner table.
Recipe FAQs
- → Can these curries be made vegan?
Yes, use vegan-friendly curry paste and plant-based broth. All ingredients are naturally vegetarian, and easy swaps make them vegan.
- → What is the best pan for cooking?
A large skillet, Dutch oven, or deep sauté pan works well for evenly cooking the curries and allows for stirring without spillage.
- → Can spice levels be adjusted?
Absolutely. Omit or increase the chili in Caribbean curry, and tailor curry paste quantity in the Thai variation to taste preferences.
- → What can I serve with these curries?
Steamed rice, naan, or flatbread pair excellently with all three curries for a complete, hearty meal.
- → Are these curries suitable for meal prep?
Yes, they keep well in the fridge and flavors deepen over time. Reheat gently to maintain texture and taste.
- → How do I make these curries gluten-free?
Use tamari instead of soy sauce in the Thai curry and always check sauces and broths for hidden gluten ingredients.