Single-Pan Global Curries (Printable View)
One-pan chickpea, lentil, and sweet potato curries. Global flavors, simple steps. Great for easy weeknight meals.
# Ingredient List:
→ 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
# How to Prepare:
01 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and cook until softened, approximately 5 minutes.
02 - Stir in minced garlic and grated ginger; sauté for 1 minute until fragrant.
03 - Add ground cumin, coriander, turmeric, and garam masala; cook for 1 minute to release their aromas.
04 - Add diced tomatoes, rinsed chickpeas, coconut milk, and salt. Stir thoroughly, bring to a simmer, and cook uncovered for 15 minutes, stirring occasionally.
05 - Top curry with fresh cilantro just before serving.
06 - Heat coconut oil in a large pan over medium heat. Add diced onion and cook until translucent, about 4 minutes.
07 - Add minced garlic and Thai red curry paste; cook for 1 minute.
08 - Stir in rinsed red lentils, coconut milk, vegetable broth, sliced carrot, and bell pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until lentils become tender.
09 - Add soy sauce and lime juice; garnish with fresh basil or cilantro prior to serving.
10 - Heat olive oil in a large pot over medium heat. Add sliced onion and cook until softened, about 5 minutes.
11 - Add minced garlic and chili; sauté for 1 minute.
12 - Stir in curry powder and cook for 30 seconds, allowing the flavors to bloom.
13 - Add diced sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper. Bring mixture to a gentle simmer.
14 - Cover and cook for 20 minutes until sweet potatoes are tender; garnish with fresh parsley before serving.
# Expert Suggestions:
01 -
- Uses everyday pantry staples
- One pan for easy cleanup and minimal hassle
- Ready in under forty five minutes for all three curries
- Flexible for vegan or vegetarian diets
- Bursting with spices and creamy coconut for a comforting meal
02 -
- Packed with plant-based protein and fiber
- Easy to customize for allergy concerns
- Curries reheat and freeze beautifully for meal prep
03 -
- Let aromatics cook slowly at first—rushing risks burnt bases and weak flavor.
- Choose full-fat coconut milk for maximum creaminess and avoid light varieties that can split.
- Add lime juice and fresh herbs right at the end for a final lift.
- Always taste for salt and acid before serving and adjust to hit the perfect balance.