Save A vibrant collection of three easy, one-pot curries inspired by global cuisines. These flavorful curries are perfect for busy weeknights and require minimal cleanup since everything comes together in a single pan.
I have always loved exploring new flavors, and these curries were a hit in my kitchen the first time I made them. My family enjoyed tasting a mix of Indian, Thai, and Caribbean spices without the fuss of multiple pots.
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, then sauté for 1 minute. Add cumin, coriander, turmeric, and garam masala, cooking for 1 minute until fragrant. Add tomatoes, chickpeas, coconut milk, and salt. Stir well and simmer 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, then cook for 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, then 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 for 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 Sharing these curries with my family makes everyone look forward to dinner, especially when we rotate between the varieties. It always sparks conversation about flavors from around the world!
Required Tools
Large skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, wooden spoon
Notes
Serve with steamed rice or flatbread. For vegan curries, use plant-based curry paste and broth. Swap chickpeas with white beans or lentils with split peas for variety.
Nutritional Information
Calories: 360, Total Fat: 13 g, Carbohydrates: 48 g, Protein: 12 g (average per serving)
Save Try rotating the curries for different weeknights and enjoy unique flavors without much effort. Your taste buds will never get bored with this global selection!
Recipe FAQ
- → Can I make these curries vegan?
Yes, choose plant-based curry pastes and broths, and skip any dairy or non-vegan garnishes for fully vegan options.
- → What can I serve with these curries?
Steamed rice, naan, or flatbread pair perfectly and round out the meal, soaking up the aromatic flavors.
- → How can I adjust the spice levels?
Use less chili or omit Scotch bonnet in the Caribbean curry for mild flavor, or add extra for more heat.
- → Are these dishes suitable for meal prep?
Yes, all curries store well in the fridge for up to three days and flavors improve after resting overnight.
- → Can lentils or beans be swapped?
Try split peas instead of lentils, or white beans for chickpeas for a fun twist and varied texture.
- → Are these curries gluten-free?
Most ingredients are gluten-free. Use tamari instead of soy sauce for the Thai curry to avoid gluten.