Single-Pan Global Curries (Printable)
Enjoy vibrant one-pan curries inspired by Indian, Thai, and Caribbean flavors. Simple, tasty, and vegetarian-friendly.
# Components:
→ Indian Chickpea Curry
01 - 2 tablespoons vegetable oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1 teaspoon turmeric
08 - 1 teaspoon garam masala
09 - 1 can (14 ounces) diced tomatoes
10 - 2 cans (14 ounces each) chickpeas, drained and rinsed
11 - 1 cup coconut milk
12 - 1 teaspoon salt
13 - Fresh cilantro, for garnish
→ Thai Red Lentil Curry
14 - 2 tablespoons coconut oil
15 - 1 medium onion, diced
16 - 3 garlic cloves, minced
17 - 1 tablespoon Thai red curry paste
18 - 1 cup red lentils, rinsed
19 - 1 can (14 ounces) coconut milk
20 - 2 cups vegetable broth
21 - 1 medium carrot, sliced
22 - 1 red bell pepper, sliced
23 - 1 tablespoon soy sauce
24 - Juice of 1 lime
25 - Fresh basil or cilantro, for garnish
→ Caribbean Sweet Potato Curry
26 - 2 tablespoons olive oil
27 - 1 medium onion, sliced
28 - 3 garlic cloves, minced
29 - 1 Scotch bonnet or habanero chili, deseeded and minced (optional, adjust to taste)
30 - 1 tablespoon curry powder
31 - 2 large sweet potatoes, peeled and diced
32 - 1 can (14 ounces) coconut milk
33 - 1 can (14 ounces) black beans, drained and rinsed
34 - 1 cup vegetable broth
35 - 1 teaspoon thyme
36 - Salt and pepper to taste
37 - Fresh parsley, for garnish
# Method:
01 - Heat vegetable oil in a large skillet over medium heat. Sauté onion until soft, approximately 5 minutes. Incorporate garlic and ginger; cook an additional minute. Add cumin, coriander, turmeric, and garam masala; heat for 1 minute to release aromas. Stir in diced tomatoes, chickpeas, coconut milk, and salt. Mix thoroughly, bring to a gentle simmer, and cook uncovered for 15 minutes, stirring occasionally. Finish with fresh cilantro.
02 - Warm coconut oil in a spacious pan on medium heat. Sauté diced onion until translucent, roughly 4 minutes. Add minced garlic and red curry paste; cook for 1 minute. Stir in rinsed red lentils, coconut milk, vegetable broth, carrot, and bell pepper. Bring mixture to a boil, then lower heat and simmer for 20 minutes, stirring occasionally, until lentils reach desired tenderness. Integrate soy sauce and lime juice, and garnish with basil or cilantro.
03 - Pour olive oil into a large Dutch oven or pot over medium heat. Sauté sliced onion until softened, about 5 minutes. Add garlic and chili; cook for 1 minute. Sprinkle curry powder and allow it to bloom for 30 seconds until fragrant. Add sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and freshly ground pepper; stir thoroughly. Simmer covered for 20 minutes or until sweet potatoes become tender. garnish with fresh parsley.
# Expert Advice:
01 -
- One-pan cooking means less cleanup
- Global flavors for variety in one meal
02 -
- Check curry paste and broth labels for hidden allergens
- Use tamari for a gluten-free Thai curry option
03 -
- Customize the heat level by adjusting chili amounts
- Swap chickpeas for white beans or lentils for split peas to vary the curries