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 love preparing these single-pan curries when I want comforting, fragrant meals with minimal effort. Over time, each has become a weeknight favorite because of how quickly they come together and the wonderful aromas they fill my kitchen with.
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 and sauté for 1 minute. Add cumin, coriander, turmeric, and garam masala and cook for 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 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. 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 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 When my family visits, we love to do a global curry night. Each person picks a favorite style, and we cook them together while chatting and sampling as the flavors develop.
Serving Suggestions
Pair these curries with steamed rice, naan, or flatbread for a wholesome meal. Bright herbs and a squeeze of lime add a fresh finish just before serving.
Required Tools
A large skillet or Dutch oven does the trick for all three curries. Gather your chefs knife, cutting board, measuring cups and spoons, and a sturdy wooden spoon for effortless prep and stirring.
Nutritional Information
Each serving offers around 360 calories, 13 g total fat, 48 g carbohydrates, and 12 g protein, depending on your add-ins and base ingredients.
Save Switch up the legumes for variety and double the recipe to batch-cook for busy weeks. These curries get even better the next day!
Kitchen Tips & Answers
- → Can I make these curries vegan?
Yes, simply choose plant-based curry paste and vegetable broth, and the dishes will be fully vegan.
- → What is the best side to serve?
Steamed rice, naan, or any flatbread pairs well with all three curries for a complete meal.
- → Can I adjust the spice level?
Absolutely. Reduce or omit chili in the Caribbean curry and use mild curry paste for the Thai curry to lower heat.
- → Can I swap the beans or lentils?
Yes, white beans can be used instead of chickpeas, and split peas work well in place of red lentils.
- → What tools will I need?
You'll need a large skillet or Dutch oven, chef's knife, cutting board, measuring cups and spoons, and a wooden spoon.
- → Are there allergens to watch for?
Coconut milk contains tree nut allergens, and soy sauce may contain soy or wheat; check labels for any dietary concerns.