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 love making this set of global curries for friends who each crave something different. Sharing new flavors from Indian, Thai, and Caribbean traditions in one meal always sparks happy conversation at the table.
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 (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 My kids love picking their favorite curry and ladling it over fluffy rice. We make it a hands-on meal night, sometimes adding extra veggies or swapping beans so everyone gets something they enjoy.
Serving Suggestions
Serve each curry with steamed rice, naan, or flatbread. Garnish with fresh herbs and lime wedges for extra freshness and color.
Ingredient Swaps & Variations
Try swapping chickpeas with white beans or lentils with split peas to add variety. Adjust the chili in the Caribbean curry for desired heat level, or go mild for family-friendly flavor.
Nutritional Information
Each serving averages about 360 calories, 13 g total fat, 48 g carbohydrates, and 12 g protein.
Save Bring the flavors of India, Thailand, and the Caribbean into your kitchen without fuss. One pan, three curries, endless inspiration.
Cooking Guide
- → Can I make these curries vegan?
Yes, simply ensure your curry paste and broth are plant-based, and swap soy sauce for tamari in the Thai curry.
- → How spicy are these curries?
Spice levels vary. Adjust the amount of chili and curry paste for your preferred heat in each curry style.
- → What sides work best with these curries?
Serve hot curries alongside steamed rice, naan, or flatbreads for a complete meal experience.
- → Are there allergens to watch for?
These curries may contain coconut, soy, or wheat. Always check labels for curry paste and broth ingredients.
- → Can I swap out the main pulses or vegetables?
Yes. Chickpeas can be replaced with white beans, and red lentils with split peas for variation and taste.
- → How do I store leftovers?
Store curries in airtight containers in the fridge for up to 3 days, and reheat gently before serving.