Pin A vibrant collection of three easy, one-pot curries inspired by cuisines from India, Thailand, and the Caribbean. Perfect for busy weeknights, these curries are packed with flavor and require minimal fuss, all made in a single pan for convenience.
I first tried making all three curries in one week, and my family loved the variety and how easy it was to clean up after dinner. Each curry brought a unique taste to the table, making it enjoyable to explore different flavors without much effort.
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, sauté 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 These curries have become a favorite for sharing at family meals. Everyone enjoys picking their favorite, and they pair perfectly with steamed rice or homemade naan for comforting dinners.
Serving Suggestions
Serve the curries with steamed rice, naan, or flatbread. Fresh lemon wedges or side salads add a refreshing touch to the meal.
Ingredient Swaps & Dietary Tips
For vegan curries, use plant-based curry paste and broth. Chickpeas can be swapped with white beans, and lentils with split peas for variety. Adjust chili quantities for desired heat.
Nutritional Information
Each serving provides about 360 calories, 13 g total fat, 48 g carbohydrates, and 12 g protein. These values are averages and may vary by portion and ingredient brand.
Pin Enjoy exploring new flavors from a single pan with these easy global curries. They are sure to bring lively taste and comfort to any weeknight meal.
Recipe Q&A
- → Can I substitute coconut milk in these curries?
Yes, you can use almond or cashew cream, or a dairy-free creamer for a different texture and flavor.
- → How spicy are these curries?
Spice levels vary. Adjust chili or curry paste amount to suit your heat preference for each version.
- → Can I make these curries vegan?
Absolutely. Use vegan curry paste, plant-based broth, and confirm all packaged ingredients are dairy-free.
- → What sides pair best with these curries?
Steamed rice, naan, roti, or flatbread complement the curries and soak up sauces beautifully.
- → Are there gluten-free options?
Use tamari instead of soy sauce and check curry paste labels for gluten-containing ingredients.
- → Can I freeze leftovers?
Yes, curries freeze well. Store in airtight containers for up to three months and reheat gently.