Save 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 first made these curries for a global-themed dinner night, and each one was a hit with family and friends. It is amazing how you can bring unique flavors from India, Thailand, and the Caribbean to your table with just a single pan and easy-to-find ingredients.
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 and sauté 1 minute. Add cumin, coriander, turmeric, and garam masala and 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 and 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 and 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.
Save The first time my kids tried the Caribbean curry, we all laughed at their surprise when the sweet potatoes paired so well with coconut milk. Sharing these dishes makes dinner feel like a celebration of flavors from every corner of the world.
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 (per serving, average)
Calories: 360, Total Fat: 13 g, Carbohydrates: 48 g, Protein: 12 g
Save Try making all three curries in one night for a flavorful vegan-friendly feast. Each curry tastes incredible with fresh herbs sprinkled right before serving.
Recipe Help
- → Can I prepare these curries vegan?
Yes, use plant-based curry paste and vegetable broth. Check ingredient labels to ensure all components are vegan-friendly.
- → Which sides pair well with these curries?
Steamed rice, naan, or flatbread complement these dishes, soaking up sauces and adding texture.
- → Can I adjust the spiciness?
Absolutely. Reduce or omit chili peppers, or choose mild curry pastes for less heat. Add extra chili to taste for more spice.
- → Are there gluten-free options?
Use tamari instead of soy sauce and verify curry paste and broth labels for gluten-free assurance.
- → What can I substitute for chickpeas or lentils?
White beans can replace chickpeas, and split peas are a suitable alternative to lentils for varying textures.
- → Do these curries freeze well?
Yes. Store cooled curries in airtight containers and freeze for up to 3 months. Thaw and reheat gently before serving.