Single-Pan Global Curries (Printable)
Three vibrant one-pan curries drawing inspiration from Indian, Thai, and Caribbean flavors for easy weeknight cooking.
# What You'll Need:
→ 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 14-ounce can diced tomatoes
10 - 2 14-ounce cans chickpeas, drained and rinsed
11 - 1 cup coconut milk
12 - 1 teaspoon salt
13 - Fresh cilantro, chopped, 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 14-ounce can 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, chopped, 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)
30 - 1 tablespoon curry powder
31 - 2 large sweet potatoes, peeled and diced
32 - 1 14-ounce can coconut milk
33 - 1 14-ounce can black beans, drained and rinsed
34 - 1 cup vegetable broth
35 - 1 teaspoon dried thyme
36 - Salt and pepper, to taste
37 - Fresh parsley, chopped, for garnish
# Directions:
01 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until aromatic.
03 - Add ground cumin, ground coriander, turmeric, and garam masala. Sauté for 1 minute, stirring, until fragrant.
04 - Add diced tomatoes, chickpeas, coconut milk, and salt. Stir thoroughly, bring to a gentle simmer, and cook uncovered for 15 minutes, stirring occasionally.
05 - Remove from heat and sprinkle with fresh cilantro before serving.
06 - Heat coconut oil in a large pan over medium heat. Add diced onion and sauté until translucent, about 4 minutes.
07 - Stir in minced garlic and Thai red curry paste and cook for 1 minute, releasing flavors.
08 - Add rinsed red lentils, coconut milk, vegetable broth, sliced carrot, and sliced red bell pepper. Bring to a boil, reduce heat, and simmer for 20 minutes, stirring occasionally, until lentils are tender.
09 - Stir in soy sauce and lime juice. Top with chopped basil or cilantro before serving.
10 - Heat olive oil in a large pot over medium heat. Add sliced onion and cook until softened, about 5 minutes.
11 - Stir in minced garlic and Scotch bonnet or habanero chili; sauté for 1 minute.
12 - Sprinkle curry powder over the aromatics. Cook, stirring, until the spices release their aroma, about 30 seconds.
13 - Add diced sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper. Bring to a gentle simmer.
14 - Cover and cook for 20 minutes, or until sweet potatoes are fork-tender. Finish with chopped parsley before serving.
# Cooking Tips:
01 -
- Uses just one pan for each curry so clean-up is quick and easy
- Each recipe is packed with vegetables, plant protein, and creamy coconut milk
- Ready in under an hour from start to finish
- Perfect for meal prep as these curries keep well and taste even better the next day
02 -
- High in fiber thanks to chickpeas lentils sweet potatoes and beans
- All recipes are vegetarian with vegan options available
- Each curry can be made mild or spicy to suit your taste
03 -
- Choose a good quality coconut milk for each curry as it makes a huge difference in taste and creaminess
- Always toast your spices before adding liquids because it brings out deeper and more complex notes
- For Thai curry be sure your curry paste is authentic (homemade or imported brands work wonders)
- Do not rush simmering as each minute adds layers of flavor
- Fresh herbs should go in last as their bright flavor is lost if cooked too long
- I learned the hard way that using old dried spices makes for flat curries so buy small quantities and refresh them regularly