Single-Pan Global Curries (Print)
Experience easy, vibrant curries from Indian, Thai, and Caribbean cuisines, all cooked simply in a single pan.
# Ingredients:
→ 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
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
# Instructions:
01 - Heat vegetable oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes.
02 - Add garlic and grated ginger; cook for 1 minute until aromatic.
03 - Add ground cumin, ground coriander, turmeric, and garam masala. Stir and cook for 1 minute until fragrant.
04 - Incorporate tomatoes, chickpeas, coconut milk, and salt. Mix well, bring to a simmer, and cook uncovered for 15 minutes, stirring occasionally.
05 - Garnish with fresh cilantro before serving.
06 - Heat coconut oil in a large pan over medium heat. Add diced onion; cook until translucent, about 4 minutes.
07 - Stir in minced garlic and Thai red curry paste and cook for 1 minute.
08 - Add red lentils, coconut milk, vegetable broth, sliced carrot, and sliced red bell pepper. Bring to a boil, then reduce heat to simmer for 20 minutes, stirring occasionally, until lentils are tender.
09 - Stir in soy sauce and lime juice. Garnish with basil or cilantro.
10 - Heat olive oil in a large pot over medium heat. Add sliced onion; cook until softened, about 5 minutes.
11 - Add minced garlic and chili; cook for 1 minute.
12 - Add curry powder and cook for 30 seconds until fragrant.
13 - Add diced sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper. Mix gently and bring to a simmer.
14 - Cover and cook for 20 minutes, until sweet potatoes are fork-tender.
15 - Garnish with fresh parsley.
# Pro Tips:
01 -
- One-pan cooking for easy cleanup
- Flavorful vegetarian meals inspired by global cuisines
02 -
- For vegan curries, check that curry paste and broth are plant-based
- Contains coconut and may include soy or gluten depending on ingredients
03 -
- Use a Dutch oven for even heat and easy serving
- Adjust chili quantities for desired spice level