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.
This trio of curries became a regular in my house when we wanted to try more international recipes without spending hours in the kitchen. Each version brings its own aroma and color to the table—the family loves picking a favorite for the night!
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; 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, 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; 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 The first time we tried all three curries side-by-side, my kids were excited to pick their favorite based on color and taste—a fun way to introduce new flavors to the family dinner.
Serving Suggestions
Pair the curries with steamed rice, naan, or flatbread for a complete meal. Add a simple cucumber salad or raita for a refreshing side.
Allergen Information
Contains coconut (tree nut allergen). Thai curry includes soy sauce, which may contain soy and wheat. Use tamari for gluten-free option and always verify curry paste and broth ingredients.
Nutritional Information
Average per serving: Calories: 360, Total Fat: 13 g, Carbohydrates: 48 g, Protein: 12 g
Save Try doubling one of the curry recipes to ensure leftovers for lunch. Rotate the garnishes for new combinations each time you make these!
Recipe Questions
- → Can I substitute ingredients in these curries?
Yes, you can swap chickpeas with white beans or lentils with split peas to add variety or fit dietary preferences.
- → What is the best way to serve these curries?
Serve hot with steamed rice, naan, or your favorite flatbread for a complete and satisfying meal.
- → Are these curries suitable for vegans?
Absolutely, simply choose plant-based curry paste and broth to ensure the curries remain vegan-friendly.
- → Can I adjust the spice level?
Adjust the amount of chili or curry paste to make the curries milder or spicier, based on your preference.
- → Are there allergens I should watch for?
Some curries contain coconut and soy; always check labels for allergens, and use tamari for a gluten-free option.
- → What tools do I need to prepare these dishes?
You’ll need a large skillet or Dutch oven, a chef's knife, cutting board, measuring cups, and a wooden spoon.