Enjoy three one-pan curries from India, Thailand, and the Caribbean, perfect for effortless weeknight cooking.
# What You'll Need:
→ 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, chopped, 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, chopped, 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 heat preference)
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, chopped, for garnish
# Method:
01 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and grated ginger; cook for 1 minute. Sprinkle in ground cumin, ground coriander, turmeric, and garam masala; sauté until aromatic, about 1 minute. Pour in diced tomatoes, chickpeas, coconut milk, and salt. Mix thoroughly and bring to a simmer. Cook uncovered for 15 minutes, stirring occasionally. Finish with chopped fresh cilantro as garnish before serving.
02 - Melt coconut oil in a large pan over medium heat. Add diced onion and cook until translucent, approximately 4 minutes. Stir in minced garlic and Thai red curry paste; cook for 1 minute. Add rinsed red lentils, coconut milk, vegetable broth, sliced carrot, and sliced red bell pepper. Bring mixture to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until lentils are tender. Stir in soy sauce and lime juice, and garnish with chopped basil or cilantro.
03 - Warm olive oil in a large pot over medium heat. Add sliced onion and cook until softened, about 5 minutes. Incorporate minced garlic and chili; cook for 1 minute. Sprinkle in curry powder and cook until fragrant, about 30 seconds. Add diced sweet potatoes, coconut milk, black beans, vegetable broth, thyme, salt, and pepper. Stir well and bring to a simmer. Cover pot and cook for 20 minutes or until sweet potatoes are tender. Garnish with chopped fresh parsley before serving.
