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.
These curries quickly became my go-to options for busy evenings when I wanted something warming and satisfying without spending hours in the kitchen. Each recipe offers its own unique twist, making it fun to switch between different cuisines without a lot of prep work.
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, cook until soft (about 5 minutes). Stir in garlic and ginger, sauté 1 minute. Add cumin, coriander, turmeric, and garam masala, cook until fragrant (1 minute). Add tomatoes, chickpeas, coconut milk, and salt. Stir well, bring to 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, 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 boil, reduce heat & simmer for 20 minutes, 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, cook until softened (about 5 minutes). Add garlic and chili, cook 1 minute. Stir in curry powder, cook until fragrant (30 seconds). Add sweet potatoes, coconut milk, black beans, broth, thyme, salt, and pepper. Bring to simmer. Cover and cook for 20 minutes, until sweet potatoes are tender. Garnish with fresh parsley.
Save Whenever I make these curries, my family gathers around the table eager to try a spoonful of each variety. The aroma fills the kitchen, promising a comforting meal that everyone enjoys together.
Serving Suggestions
Serve any of these curries with steamed basmati rice, naan, or your favorite flatbread. Fresh herbs like cilantro, parsley, or basil add a bright finish to each bowl.
Allergen & Dietary Info
Contains coconut. Thai curry may contain soy and wheat (gluten). Swap soy sauce for tamari for gluten-free. Always check curry paste and broth labels for allergens and vegan certification.
Nutrition Details
Each serving contains about 360 calories, 13 g total fat, 48 g carbohydrates, and 12 g protein. These one-pot curries provide hearty nutrition and satisfying flavor.
Save Try rotating these curries for meal planning throughout the week. Each makes tasty leftovers for lunches the next day.
Recipe FAQ Section
- → Can I use canned beans instead of chickpeas for the Indian variation?
Yes, you can substitute chickpeas with canned white beans or other legumes for a different texture and flavor.
- → Are these curries suitable for vegan diets?
Absolutely. Use plant-based curry paste and broth, and check labels to ensure all ingredients align with vegan standards.
- → How spicy are these curries?
Spice levels vary. Adjust chili quantities and curry pastes to suit your taste. Omit or add more chili for desired heat.
- → What sides pair well with these curries?
Serve with steamed rice, naan, or any favorite flatbread to complement the flavors and soak up the rich sauces.
- → Can I meal prep with these curries?
Yes, they store well in the refrigerator for up to 3 days and can be reheated easily for quick meals.
- → Are these curries gluten-free?
All except the Thai lentil curry, which may include soy sauce. Use tamari or gluten-free soy sauce as a substitute.