Single-Pan Global Curries (Print View)
Three global curries, bursting with flavor, ready in one pan. Includes Indian, Thai, and Caribbean styles for easy dining.
# Components:
→ Indian Chickpea Curry
01 - 2 tablespoons vegetable oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 inch fresh ginger, grated
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1 teaspoon ground 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, chopped, for garnish
→ Thai Red Lentil Curry
14 - 2 tablespoons coconut oil
15 - 1 medium onion, diced
16 - 3 cloves garlic, 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, chopped, for garnish
→ Caribbean Sweet Potato Curry
26 - 2 tablespoons olive oil
27 - 1 medium onion, sliced
28 - 3 cloves garlic, 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 dried thyme
36 - Salt, to taste
37 - Black pepper, to taste
38 - Fresh parsley, chopped, for garnish
# Directions:
01 - Warm vegetable oil in a large skillet over medium heat. Sauté onion until softened, approximately 5 minutes.
02 - Add garlic and ginger and cook for 1 minute until aromatic. Incorporate cumin, coriander, turmeric, and garam masala, stirring for 1 minute until fragrant.
03 - Blend in diced tomatoes, chickpeas, coconut milk, and salt. Bring mixture to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
04 - Sprinkle with fresh cilantro before plating.
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 for 1 minute. Incorporate lentils, coconut milk, vegetable broth, carrot, and bell pepper. Bring to a boil.
07 - Reduce heat and simmer for 20 minutes, stirring occasionally, until lentils soften.
08 - Stir in soy sauce and lime juice. Garnish with chopped basil or cilantro.
09 - Warm olive oil in a large pot over medium heat. Sauté onion until softened, roughly 5 minutes.
10 - Add garlic and chili; cook for 1 minute. Stir in curry powder and allow to bloom for 30 seconds.
11 - Combine sweet potatoes, coconut milk, black beans, vegetable broth, thyme, and seasonings. Bring mixture to a simmer.
12 - Cover and cook for 20 minutes, or until sweet potatoes are tender. Top with fresh parsley before serving.
# Expert Advice:
01 -
- Effortless single-pan cooking for easy clean-up
- Global flavors perfect for vegetarian and vegan diets
02 -
- For vegan curries, double check your broth and curry paste labels
- Coconut milk is a tree nut allergen and soy sauce may contain gluten, use tamari for gluten-free option
03 -
- Adjust chili quantity to set your heat preference for each curry
- Swap chickpeas with white beans, or lentils with split peas for delicious variety