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 explored making these curries on busy weeknights and loved how each one filled my kitchen with amazing aromas and felt effortless even after a long day. The single-pan approach meant less cleanup without sacrificing deep flavors from around the world.
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 2 tbsp vegetable 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.
Save When my family tried the trio, everyone got excited to taste the different spice blends. Each curry brought a fun twist to our regular dinner routine, making it a meal to remember.
Serving Suggestions
Enjoy these curries with steamed rice, naan, or your favorite flatbread. They pair beautifully with a simple salad or pickled vegetables for extra crunch and brightness.
Diet & Allergen Info
All three curries are vegetarian, with easy adjustments for vegan diets. Always check that your curry paste and broth are plant-based and allergy-friendly if needed.
Nutritional Information
Each serving averages about 360 calories, with 13 g total fat, 48 g carbohydrates, and 12 g protein. These stats may vary with ingredient swaps or garnishes.
Save Explore a world of flavor from your kitchen with these fuss-free curries. Each is satisfying for any weeknight and sure to impress at the table.
Recipe Guide
- → Can I use different beans in these curries?
Yes, swap chickpeas with white beans or lentils with split peas to vary the flavors and textures.
- → How do I adjust the spiciness?
Increase or reduce chili or curry paste to suit your heat preference. Habanero is optional for extra spice.
- → Are these curries suitable for vegans?
Yes. Ensure your curry paste and broth contain no animal products for vegan-friendly options.
- → What can I serve with these curries?
Steamed rice, naan, or flatbread pair well and make the meal more filling and satisfying.
- → Do these curries contain major allergens?
Recipes use coconut milk and soy sauce; check labels for gluten, nut, or soy content to suit dietary needs.
- → What tools do I need?
A large pan or Dutch oven, chef's knife, cutting board, and measuring cups/spoons are recommended.