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 remember the first time I made these curries for my family. Each dish filled the kitchen with its own aroma and we all picked our favorites from the trio.
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 and sauté 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 always turns dinner into a world tour for my family. Everyone enjoys choosing their favorite and debating which is the top pick that night.
Serving Suggestions
Serve these curries with steamed white rice, naan, or flatbread to soak up every drop of sauce. For a lighter meal, pair with a green salad.
Allergen Info
Coconut milk is a tree nut allergen. Soy sauce in Thai curry may contain soy and wheat. Always check packaged ingredients for allergens.
Nutrition
Each serving averages 360 calories, 13 g total fat, 48 g carbohydrates, and 12 g protein.
Save Try making all three curries for a special global night or pick your favorite for a fast and flavorful one-pan dinner.
Recipe FAQ
- → What types of curries are included?
This set features Indian chickpea, Thai red lentil, and Caribbean sweet potato curries, each offering unique flavor profiles.
- → Can I make these dishes vegan?
Yes. Choose plant-based curry pastes and vegetable broth to keep all curries vegan-friendly.
- → Which main tools will I need?
You’ll need a large skillet or Dutch oven, a chef’s knife, cutting board, measuring cups/spoons, and a wooden spoon.
- → How spicy are these curries?
Heat can be adjusted by varying the chili quantity, especially in the Caribbean curry. Thai curry paste also influences spice levels.
- → What can I serve with these curries?
Steamed rice, naan, or flatbread are ideal accompaniments for soaking up the vibrant sauces.
- → Are there allergen considerations?
Coconut milk is used in all three curries, and soy sauce may contain gluten. Read labels and swap with tamari if needed.