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 combining curries from different regions to create a global dinner spread when friends visited. It quickly became a crowd-pleaser in my home, with everyone excited to try each variety and request them for future gatherings.
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, adjust to taste), 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. 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.
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Sharing these curries has become a staple during family dinners. The warm spice and colorful spreads bring everyone to the table, making weeknights feel extra special.
Serving Suggestions
Pair these curries with steamed rice, naan, or flatbread for a satisfying meal. Fresh herbs and citrus make perfect finishing touches.
Variations
Swap chickpeas for white beans, or lentils for split peas to suit your taste. Adjust chili intensity for family members who prefer a milder or spicier curry.
Nutritional Information
Each serving averages 360 calories, 13 g total fat, 48 g carbohydrates, and 12 g protein—making these curries filling, wholesome, and nutrient-dense.
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Enjoy exploring global flavors in your own kitchen with these easy curries. Each one brings something new to your table in less than an hour.
Recipe Questions & Answers
- → Can I make these curries vegan?
Yes, simply use plant-based curry paste and broth for all versions. Enjoy fully vegan curries packed with flavor.
- → What can I serve with these curries?
Pair the curries with steamed rice, naan, flatbread, or even quinoa for a hearty meal.
- → How do I adjust the spiciness?
Add or reduce chili in the Caribbean curry and curry paste in the Thai curry to match your desired heat level.
- → Are these curries gluten-free?
Most ingredients are gluten-free. For Thai curry, substitute soy sauce with tamari to avoid gluten.
- → Can I substitute chickpeas and lentils?
Swap chickpeas for white beans or lentils with split peas to vary flavor and texture easily.
- → What if I don’t have coconut milk?
Substitute with oat or soy cream for a different twist, though flavor and richness may vary slightly.