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.
When I first tried making all three curries in a single night, my family was amazed at how each dish brought such different aromas and tastes from around the world right to our table. This lineup has become our go-to for cozy nights and fun gatherings alike.
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 and sauté for 1 minute. Add cumin, coriander, turmeric, and garam masala and 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 and 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 and 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 Sharing these curries with my kids always sparks fun conversations about travel and flavors. It is so rewarding to see everyone choose their favorite and dig in together around the kitchen table.
Required Tools
Large skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, wooden spoon
Allergen Information
Contains coconut. Soy sauce in Thai curry may contain soy and wheat. Use tamari for gluten-free option. Always check curry paste and broth labels for allergens.
Nutritional Information
Per serving (average): Calories: 360, Total Fat: 13 g, Carbohydrates: 48 g, Protein: 12 g
Save Try making all three curries ahead for meal prep success. Let flavors meld overnight for even more depth in each bite.
Kitchen Questions
- → Can I make these curries vegan?
Yes! Simply use plant-based curry paste and vegetable broth, and check labels for hidden animal products.
- → What is the best pan type for these curries?
A large nonstick skillet or Dutch oven works best to accommodate the ingredients and ensure even cooking.
- → How can I control the spice level?
Adjust chili quantities to taste, and select milder curry paste or omit hot peppers for less heat.
- → What can I serve with these curries?
Pair each with steamed rice, naan, or flatbread to round out the meal and soak up the flavorful sauces.
- → Are there gluten-free options?
Yes, replace soy sauce with tamari and verify that curry paste and broth are gluten-free.
- → Can I swap the main pulses or beans?
Absolutely! Try white beans instead of chickpeas, or use split peas to replace red lentils for variety.