Single-Pan Global Curries (Printer View)
Enjoy easy one-pan curries bursting with global flavors—perfect for fast, fuss-free weeknight meals.
# Components:
→ Indian Chickpea Curry
01 - 2 tablespoons vegetable oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1 teaspoon turmeric
08 - 1 teaspoon garam masala
09 - 1 can (14 ounces) diced tomatoes
10 - 2 cans (14 ounces each) chickpeas, drained and rinsed
11 - 1 cup coconut milk
12 - 1 teaspoon salt
13 - Fresh cilantro, for garnish
→ Thai Red Lentil Curry
14 - 2 tablespoons coconut oil
15 - 1 medium onion, diced
16 - 3 garlic cloves, minced
17 - 1 tablespoon Thai red curry paste
18 - 1 cup red lentils, rinsed
19 - 1 can (14 ounces) coconut milk
20 - 2 cups vegetable broth
21 - 1 medium carrot, sliced
22 - 1 red bell pepper, sliced
23 - 1 tablespoon soy sauce
24 - Juice of 1 lime
25 - Fresh basil or cilantro, for garnish
→ Caribbean Sweet Potato Curry
26 - 2 tablespoons olive oil
27 - 1 medium onion, sliced
28 - 3 garlic cloves, minced
29 - 1 Scotch bonnet or habanero chili, deseeded and minced (optional, adjust to taste)
30 - 1 tablespoon curry powder
31 - 2 large sweet potatoes, peeled and diced
32 - 1 can (14 ounces) coconut milk
33 - 1 can (14 ounces) black beans, drained and rinsed
34 - 1 cup vegetable broth
35 - 1 teaspoon thyme
36 - Salt and pepper to taste
37 - Fresh parsley, for garnish
# Method:
01 - Heat vegetable oil in a large skillet over medium heat. Sauté the onion until soft, approximately 5 minutes. Incorporate garlic and ginger, cooking for 1 minute. Stir in cumin, coriander, turmeric, and garam masala and continue cooking for 1 minute to release aromas. Add diced tomatoes, chickpeas, coconut milk, and salt. Mix thoroughly, bring to a simmer, and cook uncovered for 15 minutes, stirring occasionally. Finish with fresh cilantro before serving.
02 - Warm coconut oil in a large pan over medium heat and cook diced onion until translucent, roughly 4 minutes. Add minced garlic and Thai red curry paste, sautéing for 1 minute. Combine red lentils, coconut milk, vegetable broth, sliced carrot, and bell pepper. Bring mixture to a boil, then reduce heat and let simmer for 20 minutes, stirring occasionally, until lentils are fully tender. Integrate soy sauce and lime juice. Garnish with basil or cilantro prior to serving.
03 - Heat olive oil in a large pot over medium heat. Sauté sliced onion until softened, about 5 minutes. Add garlic and minced chili, cooking for 1 minute. Incorporate curry powder and cook for 30 seconds until fragrant. Add diced sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper. Bring mixture to a gentle simmer. Cover pot and cook for 20 minutes, until sweet potatoes are tender. Finish with fresh parsley before presenting.
# Expert Advice:
01 -
- One-pan cooking means easy cleanup and less mess
- Each curry is full of globally inspired flavors and can be made vegetarian or vegan
02 -
- For vegan options, choose plant-based curry paste and broth
- All three curries can be customized with different beans or vegetables for variety
03 -
- Prep all your ingredients first for smooth cooking and no surprises
- Taste and adjust spices or citrus before serving for balanced flavor