Save A vibrant collection of three easy, one-pot curries inspired by global cuisines. These delicious curries are perfect for busy weeknights, packed with flavor, and all come together effortlessly in a single pan for minimal cleanup.
When I first tried making each of these curries in one pan, I was amazed at how much flavor developed so quickly. It's become my go-to solution whenever I want something satisfying but don&t want to spend hours in the kitchen.
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 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, and garam masala. Cook for 1 minute until fragrant. Add diced 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 diced onion and cook until translucent, about 4 minutes. Add garlic and Thai red curry paste. Cook for 1 minute. Stir in red 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 fresh basil or cilantro.
- Caribbean Sweet Potato Curry:
- Heat olive oil in a large pot over medium heat. Add sliced 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, and pepper. Bring to a simmer. Cover and cook for 20 minutes, until sweet potatoes are tender. Garnish with fresh parsley.
Save Sharing these curries has become a family tradition. My kids love picking which region we'll cook from next, and it turns dinner into a mini culinary adventure every week.
Required Tools
Large skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, wooden spoon
Allergen Information
Contains coconut (tree nut allergen). Soy sauce in Thai curry may contain soy and wheat. For gluten-free meals, switch to tamari and always check ingredient labels.
Nutritional Information
Each serving averages 360 calories, 13 g total fat, 48 g carbohydrates, and 12 g protein.
Save Try making all three curries in advance for a delicious meal rotation. Your taste buds will thank you!
Recipe FAQ
- → What pan is best for making these curries?
A large skillet or Dutch oven works well. It should have enough space for stirring and simmering ingredients comfortably.
- → Can I substitute different vegetables or proteins?
Yes. Swap chickpeas for white beans, lentils for split peas, or add seasonal vegetables based on preference or availability.
- → How do I adjust the spice levels?
Modify chili quantities to taste. Omit hot chilies for a milder dish, or add extra for more heat. Fresh herbs also enhance flavor.
- → Is it possible to make these curries vegan or gluten-free?
Use vegan curry paste and broth, and replace soy sauce with tamari for a gluten-free option. Always check product labels for allergens.
- → Which sides pair well with these curries?
Steamed rice, naan, and flatbread all make excellent sides. Fresh salads or pickles complement the dishes nicely.
- → Can I cook ahead and store leftovers?
Curries keep well in the fridge for up to three days and flavors often deepen. Reheat gently and add a splash of broth if needed.