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 first cooked these global curries after a busy workday, and was amazed by how the flavors from different cultures came together with simple pantry staples. They have quickly become my go-to solution for vegetarian dinners that please everyone.
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 large skillet over medium heat. Add onion and cook until soft (about 5 minutes). Stir in garlic and ginger, and sauté for 1 minute. Add cumin, coriander, turmeric, and garam masala and cook 1 minute more until fragrant. Stir in tomatoes, chickpeas, coconut milk, and salt. 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 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, broth, carrot, and bell pepper. Bring to boil, then reduce heat and simmer for 20 minutes until lentils are tender, stirring occasionally. 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 (about 30 seconds). Add sweet potatoes, coconut milk, black beans, broth, thyme, salt, and pepper. Bring to a simmer. Cover and cook 20 minutes, until sweet potatoes are tender. Garnish with fresh parsley.
Save These curries are always a family hit on busy nights, and everyone enjoys customizing their bowl with rice or naan on the side. Even our picky eaters happily go back for seconds!
Serving Suggestions
Serve these curries alongside steamed rice, warm naan, or flatbread to round out the meal. Add a bright salad or pickled vegetables for freshness.
Variations & Swaps
You can swap chickpeas for white beans in the Indian curry or use split peas in place of lentils for the Thai curry. Adjust the type and amount of chili for your preferred heat level.
Nutrition & Allergens
Each serving contains about 360 calories, with 13 g total fat, 48 g carbs, and 12 g protein. Check all packaged ingredients for soy, gluten, and coconut.
Save With minimal cleanup and plentiful flavors, these single-pan global curries will brighten your dinner routine. Enjoy mixing and matching garnishes for each bowl.
Recipe FAQ
- → Can I prepare all three curries in advance?
Yes, these curries reheat well and flavors deepen overnight. Store in airtight containers and refrigerate for up to 3 days.
- → Are these dishes suitable for vegan diets?
Absolutely. Choose plant-based curry paste, broth, and ensure all sauces are vegan-friendly for each option.
- → What can I serve alongside these curries?
Steamed rice, naan, or flatbread pair perfectly. They soak up the rich, flavorful sauces nicely.
- → How can I adjust the spice level?
Omit or reduce chili in the Caribbean curry and use milder curry paste in the Thai variation for less heat.
- → Are there alternative protein sources I can use?
Swap chickpeas for white beans, lentils for split peas, or experiment with other legumes to suit your taste.
- → Will the curries contain common allergens?
Some curries use coconut milk and soy sauce. Opt for tamari if you need a gluten-free alternative.