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 loved making these for my friends during a cozy dinner at home. Trying all three together made for a colorful spread and everyone asked for the recipes by the end of the night.
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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)
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Instructions
- Indian Chickpea Curry:
- Heat vegetable oil in a large skillet over medium heat. Add onion and cook until soft (about 5 minutes). Stir in garlic and ginger, sauté for 1 minute. Add cumin, coriander, turmeric, garam masala, and cook for 1 minute until fragrant. Add diced tomatoes, chickpeas, coconut milk, 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 for 1 minute. Stir in red lentils, coconut milk, vegetable broth, carrot, red 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, then 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 for 1 minute. Stir in curry powder and cook until fragrant (about 30 seconds). Add sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, pepper. Bring to a simmer, cover, and cook for 20 minutes until sweet potatoes are tender. Garnish with fresh parsley.
Save My family loved sampling each curry and everyone had a different favorite. Sharing these global flavors together made dinner more memorable.
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Serving Recommendations
Enjoy these curries with steamed rice, naan, or flatbread. Pair with cucumber salad for a fresh side.
Allergen Notes
Contains coconut (tree nut) and soy sauce (may contain soy and wheat). Use tamari for gluten-free swaps and check ingredients of curry pastes and broths as needed.
Nutrition Information
Each serving provides about 360 calories, 13 g total fat, 48 g carbohydrates, and 12 g protein.
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Give these vibrant curries a try for a flavor-packed weeknight dinner. One pan, three cuisines, endless taste memories.
Recipe FAQs
- → What makes these curries suitable for busy weeknights?
They're designed for quick prep and use only one pan, minimizing cleanup and effort.
- → Can I adjust the spice level in these dishes?
Yes! Vary chili quantities to suit your heat preference in each curry.
- → Are these curries vegan-friendly?
Yes. Use plant-based curry paste and broth to ensure all options remain vegan.
- → What side dishes pair well?
Serve with steamed rice, naan, or flatbread for a complete, satisfying meal.
- → Can I swap out featured ingredients?
Absolutely. Substitute chickpeas with white beans, lentils with split peas, or use different herbs.
- → How do I make these curries gluten-free?
Use gluten-free soy sauce or tamari and double-check labels on all products and curry pastes.
- → What allergens should I watch for?
Coconut and soy sauce (contains wheat and soy) are present; always review ingredient labels.
