Single-Pan Global Curries

A vibrant collection of three easy, one-pot curries inspired by global cuisines. These single-pan curries are perfect for weeknights and packed with flavor, making dinner both simple and delicious.

I started making these varied curries on busy nights to enjoy a taste of different cultures without extra effort. Each version became a favorite and regularly appears in our weekly rotation!

Ingredients

• Indian Chickpea Curry: 2 tbsp vegetable oil, 1 medium onion (finely chopped), 2 garlic cloves (minced), 1-inch piece 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, adjust to taste), 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, bring to a simmer, and cook uncovered for 15 minutes, stirring occasionally. Garnish with 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 red bell pepper. Bring to a boil, 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.

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Sharing these curries is one of our favorite family meals. Each person gets to pick their favorite style, and the variety brings extra smiles around the dinner table!

Serving Suggestions

Serve curries hot with steamed rice, naan, or flatbread to soak up all the rich flavors. A squeeze of fresh lime over the top brightens each bowl.

Ingredient Swaps & Variations

Swap chickpeas for white beans, or lentils for split peas to create new versions. Adjust chili quantities for preferred heat and feel free to try different herbs for garnish.

Nutrition Information

Each serving averages around 360 calories, with 13 g fat, 48 g carbohydrates, and 12 g protein. These curries are satisfying and balanced for a weeknight dinner.

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Enjoy a whirlwind world tour from one pan with these beautiful vegetarian curries. They are crowd-pleasers and pack bold flavor into every bite!

Recipe FAQ

→ Can I make these curries vegan?

Yes, simply use plant-based curry paste and vegetable broth. Check labels to ensure vegan ingredients.

→ What type of rice pairs well?

Basmati or jasmine rice work beautifully, but brown or wild rice are excellent for added nutrition.

→ How spicy are these curries?

Spice level can be adjusted—reduce chili or curry paste for milder flavors, or add more for heat.

→ Can I substitute chickpeas or lentils?

White beans can replace chickpeas, and split peas or mung beans can substitute lentils in these dishes.

→ What garnishes complement these curries?

Fresh cilantro, basil, or parsley add brightness and color. Lime wedges are great for extra zing.

→ Do these curries store well?

Store leftovers in airtight containers in the fridge for up to three days. Flavors deepen over time.