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 first tried making one-pot curries on busy weeknights and was amazed how quickly everything came together in just one pan. Each version has found a regular place in my rotation thanks to both simplicity and taste.
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 can diced tomatoes (14 oz/400 g), 2 cans chickpeas (14 oz/400 g each, drained and rinsed), 1 cup coconut milk (240 ml), 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 red lentils (200 g, rinsed), 1 can coconut milk (14 oz/400 ml), 2 cups vegetable broth (480 ml), 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 can coconut milk (14 oz/400 ml), 1 can black beans (14 oz/400 g, drained and rinsed), 1 cup vegetable broth (240 ml), 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, 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 Cooking these curries together has become a fun family ritual. Everyone picks their favorite and helps with chopping or stirring, so dinner becomes a team effort and a time to catch up after a busy day.
Required Tools
Large skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, wooden spoon
Allergen Information
Contains coconut (tree nut allergen), soy sauce in Thai curry may contain soy and wheat. Use tamari for gluten-free option, and always check curry paste and broth for allergens.
Nutritional Information
Per serving average: Calories: 360, Total Fat: 13 g, Carbohydrates: 48 g, Protein: 12 g
Save These global curries are packed with nutrition and flavor, all ready from one pan. Your dinner routine just became simpler and more exciting.
Recipe Guide
- → Can I make these curries vegan?
Yes, simply ensure your curry pastes and vegetable broths are vegan-friendly, and substitute soy sauce with tamari if needed.
- → What can I serve with these curries?
Enjoy them with steamed rice, naan, or flatbread for a complete and satisfying meal.
- → Is the spice level adjustable?
Absolutely—reduce or omit chili in the Caribbean curry, or use mild curry paste for the Thai curry to suit your taste.
- → Which kitchen tools do I need?
You’ll need a large pan or Dutch oven, chefs knife, cutting board, measuring tools, and a wooden spoon for best results.
- → Are these curries suitable for meal prep?
Yes, all curries store well in the fridge and reheat easily, making them excellent for preparing ahead of busy nights.
- → Can I use different legumes or beans?
Certainly! Swap chickpeas with white beans, or lentils with split peas for new flavors and textures.