Description
Explore three vibrant and flavorful single-pan curries from around the world, including an Indian Chickpea Curry, a Thai Red Lentil Curry, and a Caribbean Sweet Potato Curry. These easy-to-make recipes use simple ingredients and one-pan cooking for convenient, wholesome meals packed with spices, vegetables, and coconut milk for creamy richness.
Ingredients
Scale
Indian Chickpea Curry
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 14-ounce can diced tomatoes
- 2 14-ounce cans chickpeas, drained and rinsed
- 1 cup coconut milk
- 1 teaspoon salt
- Fresh cilantro, for garnish
Thai Red Lentil Curry
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon Thai red curry paste
- 1 cup red lentils, rinsed
- 1 14-ounce can coconut milk
- 2 cups vegetable broth
- 1 medium carrot, sliced
- 1 red bell pepper, sliced
- 1 tablespoon soy sauce
- Juice of 1 lime
- Fresh basil or cilantro, for garnish
Caribbean Sweet Potato Curry
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 1 Scotch bonnet or habanero chili, deseeded and minced
- 1 tablespoon curry powder
- 2 large sweet potatoes, peeled and diced
- 1 14-ounce can coconut milk
- 1 14-ounce can black beans, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Prepare Indian Chickpea Curry: Heat vegetable oil in a large skillet over medium heat. Sauté the finely chopped onion for 5 minutes until softened. Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in ground cumin, coriander, turmeric, and garam masala; toast the spices for 1 minute to release their aromas. Add the canned diced tomatoes, rinsed chickpeas, coconut milk, and salt. Mix everything well and bring it to a simmer. Cook uncovered for 15 minutes, stirring occasionally to prevent sticking. Finish by garnishing with fresh cilantro before serving.
- Prepare Thai Red Lentil Curry: In a large pan, melt coconut oil over medium heat. Sauté the diced onion for approximately 4 minutes until translucent. Add minced garlic and Thai red curry paste; cook together for 1 minute to blend flavors. Stir in rinsed red lentils, canned coconut milk, vegetable broth, sliced carrot, and red bell pepper. Bring the mixture to a boil, then reduce heat and let it simmer gently for 20 minutes, stirring occasionally until the lentils are tender and cooked through. Stir in soy sauce and fresh lime juice. Garnish with fresh basil or cilantro before serving.
- Prepare Caribbean Sweet Potato Curry: Heat olive oil in a large pot over medium heat. Cook the sliced onion for 5 minutes until soft and translucent. Add minced garlic and the deseeded, minced chili; sauté for 1 minute until fragrant. Stir in curry powder and cook for an additional 30 seconds to release its flavor. Add the diced sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper. Bring the curry to a simmer, then cover the pot and cook for 20 minutes until the sweet potatoes are fork-tender. Garnish generously with fresh parsley before serving.
Notes
- Adjust spice levels in each curry to taste, especially the chili in the Caribbean curry.
- Use fresh herbs for garnish to enhance flavor and presentation.
- Rinsing canned beans and lentils reduces excess sodium.
- Serve these curries with rice, naan, or your favorite flatbread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and often taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian, Thai, Caribbean
Keywords: single-pan curries, chickpea curry, Thai red lentil curry, Caribbean sweet potato curry, vegan curry recipes, easy curry meals, one-pan cooking
