Pin it 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.
When I first tried cooking from different cuisines in my tiny kitchen, one-pan recipes like these curries became my go-to for both simplicity and taste. I love how each variation brings out bold spices and comfort no matter the season.
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. Saute 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 it My favorite kitchen moments happen when the aroma of simmering curries draws my family crowding eagerly into the kitchen, each curious to taste a spoonful of something new. Sharing different flavors always brings extra smiles to the table.
Required Tools
Large skillet or Dutch oven, chef's knife, cutting board, measuring cups and spoons, wooden spoon
Allergen Information
Contains coconut (tree nut allergen). Soy sauce may contain soy and wheat. Use tamari for a gluten-free option. Check curry paste and broth labels for hidden allergens.
Nutritional Information
Per serving (average): Calories 360, Total Fat 13 g, Carbohydrates 48 g, Protein 12 g
Pin it Enjoy sampling each curry with steamed rice or flatbread. One pan, three vibrant flavors—the world in your home kitchen!
Recipe FAQs
- → Can I substitute the chickpeas in the Indian curry?
Yes, you can use white beans or kidney beans for a different texture and flavor profile.
- → How do I make the curries vegan?
Ensure your curry paste and broth are plant-based, and swap soy sauce for tamari if needed.
- → What can I serve with these curries?
Steamed rice, naan, or flatbread complement the curries perfectly, soaking up the rich sauces.
- → How spicy is the Caribbean sweet potato curry?
Spiciness varies with the amount of chili used. Adjust the Scotch bonnet or habanero to suit your taste.
- → Which pan works best for cooking?
A large skillet or Dutch oven offers space for sautéing and simmering all ingredients evenly.
- → Are these curries suitable for meal prepping?
Yes, they keep well in the fridge for up to three days and flavors deepen after resting.