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.
The first time I cooked all three curries in a single evening, my kitchen filled with amazing aromas and my friends loved sampling each unique dish. It was such a fun and easy way to travel the globe without leaving home.
Ingredients
- Indian Chickpea Curry: vegetable oil, onion (finely chopped), garlic (minced), fresh ginger (grated), ground cumin, ground coriander, turmeric, garam masala, canned diced tomatoes, canned chickpeas (drained and rinsed), coconut milk, salt, fresh cilantro (for garnish)
- Thai Red Lentil Curry: coconut oil, onion (diced), garlic (minced), Thai red curry paste, red lentils (rinsed), coconut milk, vegetable broth, carrot (sliced), red bell pepper (sliced), soy sauce, lime juice, fresh basil or cilantro (for garnish)
- Caribbean Sweet Potato Curry: olive oil, onion (sliced), garlic (minced), Scotch bonnet or habanero chili (optional, deseeded and minced), curry powder, sweet potatoes (peeled and diced), coconut milk, black beans (drained and rinsed), vegetable broth, thyme, salt and pepper, 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, vegetable 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 These curries have quickly become a family favorite. My kids have fun choosing which one to start with on curry night, and everyone ends up asking for seconds.
Serving Suggestions
Enjoy each curry with steamed rice, naan, or flatbread for a hearty meal. Mix and match your toppings for extra freshness and crunch.
Tool Recommendations
Use a large skillet or Dutch oven, a chefs knife, cutting board, measuring cups and spoons, and a sturdy wooden spoon to make the process smooth and efficient.
Nutrition Facts
Each serving averages about 360 calories, 13 g total fat, 48 g carbohydrates, and 12 g protein, making these curries filling and nutritious.
Save Try mixing leftovers for a fusion meal the next day. These curries are even better after the flavors meld overnight.
Recipe FAQ
- → Can these curries be made vegan?
Yes, use plant-based curry paste and broth, and verify your coconut milk is vegan-friendly.
- → What sides pair well with these curries?
Serve with steamed rice, naan, or flatbread for a complete, satisfying meal.
- → Are these curries suitable for gluten-free diets?
Use tamari instead of soy sauce and check ingredient labels to ensure all components are gluten-free.
- → How spicy are the curries?
Spice levels vary by curry and can be adjusted by adding more or less chili or curry paste.
- → Can I swap beans or lentils in these curries?
Feel free to replace chickpeas with white beans or lentils with split peas for variety and texture.
- → What equipment is necessary?
You’ll need a large skillet or Dutch oven, chef’s knife, cutting board, and measuring tools.