Pin It 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 first tried blending these three curry styles for a family dinner that needed variety without cluttering the sink with extra pans. The quick prep and bold flavors made it a go-to for busy weeknights.
Ingredients
- Indian Chickpea Curry: 2 tbsp vegetable oil, 1 medium onion (finely chopped), 2 garlic cloves (minced), 1-inch 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, bring to a simmer, and cook uncovered for 15 minutes, stirring occasionally. Garnish with fresh cilantro.
- 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.
Pin It Sharing these curries for our weekend lunch has become a tradition. Everyone loves picking their favorite, and there are never any leftovers!
Serving Suggestions
Pair the curries with steamed rice or your favorite flatbread for a complete meal. Naan works especially well to soak up the flavorful sauces.
Make It Vegan
Use plant-based curry paste and broth for fully vegan curries. All three can be made dairy-free and gluten-free with simple swaps.
Nutritional Information
Each serving contains approximately 360 calories, 13 g fat, 48 g carbohydrates, and 12 g protein. Nutrition may vary by variation and toppings used.
Pin It Try these single-pan curries on your next busy night for a flavorful dinner. Just one pan, big taste, minimal cleanup!
Recipe Questions & Answers
- → Can I make these curries vegan?
Yes! Use plant-based curry paste and broth, and check for vegan coconut milk. Swap soy sauce for tamari in the Thai curry for gluten-free options.
- → How do I adjust the curry's spice level?
Add or reduce chili according to preference. Omit Scotch bonnet in the Caribbean curry for a milder taste, or add extra for heat.
- → What is the best pan for cooking these dishes?
A large skillet, Dutch oven, or wide pot works well. Use a pan with a lid for the sweet potato curry to ensure even cooking.
- → Can I substitute ingredients in these curries?
Absolutely! Swap chickpeas for white beans, lentils for split peas, or adjust vegetables based on what's available.
- → What sides work well with these curries?
Steamed rice, naan, or flatbread pair perfectly. Try adding chopped herbs or a squeeze of lime for freshness.
- → Are these curries suitable for meal prep?
Yes, these curries store well in the fridge for up to three days and can be reheated on the stovetop or in the microwave.