Single-Pan Global Curries (Print View)
Cook three flavorful, international curries in one pan—ideal for quick, satisfying vegetarian dinners.
# 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 (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, 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, 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
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 thyme
36 - Salt and pepper, to taste
37 - Fresh parsley, for garnish
# Directions:
01 - Warm vegetable oil in a large skillet over medium heat. Sauté chopped onion until soft, approximately 5 minutes. Incorporate minced garlic and grated ginger, cooking for 1 minute. Add ground cumin, coriander, turmeric, and garam masala; stir for 1 minute until aromatic. Mix in diced tomatoes, chickpeas, coconut milk, and salt. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring intermittently. Finish with fresh cilantro.
02 - Heat coconut oil in a large pan on medium. Add diced onion; cook until translucent, about 4 minutes. Stir in minced garlic and Thai red curry paste; sauté for 1 minute. Add rinsed lentils, coconut milk, vegetable broth, sliced carrot, and bell pepper. Bring to a boil, then reduce to a simmer, cooking for 20 minutes or until lentils are tender, stirring occasionally. Add soy sauce and fresh lime juice. Garnish with basil or cilantro.
03 - Heat olive oil in a large pot over medium heat. Sauté sliced onion until softened, around 5 minutes. Add minced garlic and chili; cook for 1 minute. Stir in curry powder and let cook until fragrant, about 30 seconds. Add diced sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper; bring to a simmer. Cover and cook for 20 minutes, until sweet potatoes are fork-tender. Top with fresh parsley before serving.
# Expert Advice:
01 -
- Three distinctive curries from Indian, Thai, and Caribbean cuisines in one collection
- Quick, easy, and made in one pan for minimal cleanup
02 -
- For vegan curries, use plant-based curry paste and broth
- Chili amounts can be adjusted to suit your spice preference
03 -
- Prep all ingredients before starting for easy flow
- Use a heavy skillet or Dutch oven for best results and even cooking