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 loved creating these curries for busy nights when you crave comforting, vibrant flavors without fuss. Each version has become a family favorite thanks to how quickly they come together.
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 Sharing these with my kids always turns dinner into a global tasting adventure at the table. We pick favorites and pair with warm naan or rice, making curry night a fun tradition.
Serving Suggestions
Enjoy each curry with steamed rice, naan, or flatbread. Add a squeeze of lime, fresh herbs, or toasted coconut for extra flavor.
Swaps & Variations
Chickpeas can be swapped with white beans in the Indian curry, or use split peas instead of lentils for the Thai curry. Adjust chili for mild or hot curry, depending on your preference.
Allergen & Nutrition Info
Coconut milk is a tree nut allergen. Soy sauce in Thai curry may contain gluten and soy (use tamari for gluten-free). Per serving, each curry averages 360 calories, 13 g total fat, 48 g carbohydrates, 12 g protein.
Save Whichever curry you choose, know that bold flavors are in every single pan. Enjoy a taste of the world without leaving your kitchen!
Recipe FAQ
- → Can I make these curries vegan?
Yes, simply use plant-based curry paste and vegetable broth, and check all ingredient labels for animal products.
- → What is the best pan to use?
A large skillet or Dutch oven works best for even heating and space to simmer all ingredients.
- → How spicy are these curries?
Spiciness varies; adjust chili and curry paste amounts to match your heat preferences in each dish.
- → What can I serve with these curries?
Steamed rice, naan, or flatbread pair well and soak up the flavorful sauces. Add a fresh salad if desired.
- → Can I substitute ingredients?
Yes, swap chickpeas for white beans or use split peas instead of lentils for variety. Adjust to your taste.
- → Are these dishes gluten-free?
Most components are naturally gluten-free. Use tamari instead of soy sauce for a gluten-free Thai curry option.