Single-Pan Global Curries (Print View)
Three flavorful curries, cooked effortlessly in one pan for quick, satisfying vegetarian weeknight 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 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. Add chopped onion and sauté until softened, approximately 5 minutes.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute. Add ground cumin, ground coriander, turmeric, and garam masala; sauté for an additional minute until aromatic.
03 - Add diced tomatoes, chickpeas, coconut milk, and salt. Mix thoroughly, bring to a gentle simmer, and cook uncovered for 15 minutes, stirring occasionally.
04 - Finish with a generous sprinkle of fresh cilantro before serving.
05 - Heat coconut oil in a large pan over medium heat. Add diced onion and cook until translucent, about 4 minutes.
06 - Add minced garlic and Thai red curry paste; sauté for 1 minute to develop flavor.
07 - Incorporate rinsed red lentils, coconut milk, vegetable broth, sliced carrot, and red bell pepper. Bring mixture to a boil, then lower heat and simmer for 20 minutes, stirring intermittently until lentils are tender.
08 - Integrate soy sauce and lime juice. Top with fresh basil or cilantro before serving.
09 - In a large pot, heat olive oil over medium heat. Add sliced onion and cook until softened, approximately 5 minutes.
10 - Add minced garlic and chili; cook for 1 minute. Stir in curry powder and continue cooking for 30 seconds until fragrant.
11 - Add diced sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper. Stir to combine, then bring to a simmer.
12 - Cover pot and cook for 20 minutes, or until sweet potatoes are fully tender.
13 - Finish curry by garnishing with fresh parsley prior to serving.
# Expert Advice:
01 -
- One pan minimizes cleanup
- Global flavors for variety in your meal rotation
02 -
- Use plant-based curry paste and broth for vegan curries
- Chili thickness and type will impact spice intensity
03 -
- Swap beans or lentils to customize each curry
- Garnish generously for freshness and color