Single-Pan Global Curries (Print Version)
Savor vibrant curries from world cuisines, made with ease in a single pan. Perfect for quick, tasty meals.
# Components:
→ Indian Chickpea Curry
01 - 2 tablespoons vegetable oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 inch fresh ginger, grated
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1 teaspoon turmeric
08 - 1 teaspoon garam masala
09 - 1 can diced tomatoes (14 ounces)
10 - 2 cans chickpeas, drained and rinsed (14 ounces each)
11 - 1 cup coconut milk
12 - 1 teaspoon salt
13 - Fresh cilantro, chopped, for garnish
→ Thai Red Lentil Curry
14 - 2 tablespoons coconut oil
15 - 1 medium onion, diced
16 - 3 garlic cloves, minced
17 - 1 tablespoon Thai red curry paste
18 - 1 cup red lentils, rinsed
19 - 1 can coconut milk (14 ounces)
20 - 2 cups vegetable broth
21 - 1 medium carrot, sliced
22 - 1 red bell pepper, sliced
23 - 1 tablespoon soy sauce
24 - Juice of 1 lime
25 - Fresh basil or cilantro, chopped, for garnish
→ Caribbean Sweet Potato Curry
26 - 2 tablespoons olive oil
27 - 1 medium onion, sliced
28 - 3 garlic cloves, minced
29 - 1 Scotch bonnet or habanero chili, deseeded and minced (optional, to taste)
30 - 1 tablespoon curry powder
31 - 2 large sweet potatoes, peeled and diced
32 - 1 can coconut milk (14 ounces)
33 - 1 can black beans, drained and rinsed (14 ounces)
34 - 1 cup vegetable broth
35 - 1 teaspoon thyme
36 - Salt and pepper, to taste
37 - Fresh parsley, chopped, for garnish
# Directions:
01 - Heat vegetable oil in a large skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and ginger; cook for 1 minute.
02 - Stir in cumin, coriander, turmeric, and garam masala. Cook for 1 minute until fragrant. Add diced tomatoes, chickpeas, coconut milk, and salt. Stir well and bring to a simmer. Cook uncovered for 15 minutes, stirring occasionally.
03 - Garnish with fresh cilantro and serve hot.
04 - Heat coconut oil in a large pan over medium heat. Cook onion until translucent, about 4 minutes. Add garlic and curry paste; sauté for 1 minute.
05 - Stir in red lentils, coconut milk, vegetable broth, carrot, and bell pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until lentils become tender.
06 - Mix in soy sauce and lime juice. Garnish with basil or cilantro before serving.
07 - Heat olive oil in a large pot over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and chili; cook for 1 minute.
08 - Stir in curry powder; cook for 30 seconds until fragrant. Add sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper. Bring to a simmer.
09 - Cover and cook for 20 minutes until sweet potatoes are tender. Finish with fresh parsley.
# Expert Advice:
01 -
- Three curries from different world cuisines in one recipe
- Quick, easy, and all made in a single pan
02 -
- Contains coconut, which is a tree nut allergen
- Soy sauce in Thai curry may contain soy and wheat (use tamari for gluten-free)
03 -
- Adjust chili quantities for your preferred heat level
- Garnish with plenty of fresh herbs for a burst of flavor