Single-Pan Global Curries (Print)
Three easy one-pan curries celebrating global flavors. Savory, quick to make, and family-friendly main dishes.
# 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 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
# Method:
01 - Heat vegetable oil in a large skillet over medium heat. Sauté onion until soft, approximately 5 minutes.
02 - Add garlic and grated ginger; cook for 1 minute. Stir in ground cumin, coriander, turmeric, and garam masala; toast spices for 1 minute until fragrant.
03 - Incorporate diced tomatoes, chickpeas, coconut milk, and salt. Stir thoroughly, bring mixture to a simmer, and cook uncovered for 15 minutes, stirring occasionally.
04 - Finish with fresh cilantro just before serving.
05 - Heat coconut oil in a large pan over medium heat. Sauté onion until translucent, about 4 minutes.
06 - Add garlic and Thai red curry paste; cook 1 minute. Stir in rinsed red lentils, coconut milk, vegetable broth, carrot, and red bell pepper. Bring to a gentle boil.
07 - Reduce heat, simmer for 20 minutes, stirring occasionally, until lentils are tender. Incorporate soy sauce and lime juice. Garnish with fresh basil or cilantro before serving.
08 - Heat olive oil in a large pot over medium heat. Sauté onion until softened, around 5 minutes.
09 - Include garlic and minced chili to the pot; cook for 1 minute. Stir in curry powder and cook until aromatic, about 30 seconds.
10 - Add diced sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper. Bring to a gentle simmer.
11 - Cover and cook for 20 minutes until sweet potatoes are fork-tender. Finish with fresh parsley before serving.
# Expert Advice:
01 -
- Simple single-pan cooking keeps cleanup easy
- Each curry offers unique global flavors in under an hour
02 -
- Use tamari in the Thai curry for a gluten-free option
- Coconut milk is a key allergen in all curries
03 -
- Adjust chili quantities or omit for less heat
- Swap chickpeas with white beans and lentils with split peas for variety