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 love serving these curries when friends come over for weeknight dinners. Each option feels special and there&s always a flavor for everyone at the table.
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 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 Our family likes to set up a mini curry buffet with rice so everyone can try a little of each style. It makes for a warm and lively meal together.
Suggested Sides
Serve these curries with steamed rice naan or flatbread for a complete meal. A simple cucumber salad or yogurt adds a refreshing touch.
Required Tools
Large skillet or Dutch oven chefs knife cutting board measuring cups and spoons wooden spoon for stirring.
Nutritional Information
Each serving averages about 360 calories 13 g fat 48 g carbohydrates and 12 g protein. Nutrition values may vary depending on options.
Save With this trio of global curries your weeknight meals stay exciting and easy. Try all three to discover your new favorite flavor.
Recipe FAQ Section
- → What is the best pan for cooking these curries?
A large skillet or Dutch oven works well since it provides ample space for sautéing and simmering all ingredients evenly.
- → Can I make these curries vegan?
Yes, simply ensure your broth and curry paste contain no animal products. Substitute soy sauce with tamari for gluten-free vegan options.
- → How do I adjust the spice level?
For milder curries, reduce or omit chili peppers and curry paste. Taste throughout cooking and add spices gradually.
- → What sides pair well with these curries?
Steamed rice, naan, or flatbread complement the rich flavors and help soak up the saucy curries.
- → Can ingredients be substituted for variety?
Swap chickpeas with white beans, lentils with split peas, or change vegetables according to preference and availability.
- → Are these curries suitable for meal prep?
Absolutely! They store well in the fridge for several days and their flavors deepen over time, enhancing taste.