Save A vibrant collection of three easy, one-pot curries inspired by world cuisines makes weeknight dinners simple and packed with flavor. Each recipe is designed for minimal fuss and can be made in just a single pan.
I made these curries on a busy weeknight, and it was so rewarding to have three distinct flavors without spending hours in the kitchen. Sharing them with friends was a delightful culinary journey.
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 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). Add tomatoes, chickpeas, coconut milk, and salt. Stir, bring to simmer, cook uncovered for 15 minutes, stirring occasionally. Garnish with cilantro before serving.
- Thai Red Lentil Curry:
- Heat coconut oil in 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, bell pepper. Bring to boil, reduce heat, simmer 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 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, 30 seconds. Add sweet potatoes, coconut milk, black beans, broth, thyme, salt, pepper. Bring to simmer. Cover and cook 20 minutes, until sweet potatoes are tender. Garnish with parsley.
Save Sharing these curries at our family table brought so much joy, and everyone loved choosing their favorite flavor. It felt like a global feast right at home.
Serving Suggestions
Serve any of these curries with steamed rice, naan, or flatbread for a satisfying meal. Adding a fresh salad or chutney can complement the flavors well.
Variations
Try swapping chickpeas with white beans, or lentils with split peas for a new twist. Adjust chili levels to suit your taste, or add extra vegetables for more nutrition.
Nutritional Information
Each curry serves four and averages about 360 calories, 13 g total fat, 48 g carbohydrates, and 12 g protein per serving.
Save Enjoy this trio of curries for an easy, flavorful, and globally inspired weeknight dinner. One pan, three cuisines, endless possibilities!
Kitchen Guide
- → Can I substitute chickpeas or lentils with other legumes?
Yes, you can use white beans instead of chickpeas or split peas in place of red lentils for a different texture and taste.
- → What can I serve with these curries?
Steamed rice, naan, pita, or flatbread pair perfectly, soaking up the rich sauces and enhancing each bite.
- → Are the curries suitable for a vegan diet?
Absolutely! Just ensure curry paste and broth are plant-based, and substitute soy sauce with tamari if needed.
- → How do I adjust the spice level?
Increase or decrease chili and curry paste to your taste. Omit chili for milder dishes, or add extra for more heat.
- → What kitchen tools will I need?
A large skillet or Dutch oven, chef’s knife, cutting board, measuring cups and spoons, and a sturdy wooden spoon work best.
- → Are there any allergen considerations?
These curries may contain coconut, soy, and wheat. Always check labels for allergens and choose substitutions as needed.