one pot curry

Warm curry flavors and coconut milk add flavor and moisture to lean chicken breasts to make this recipe an authentic one-pot dish.

Slow Cooker Chicken Curry

boneless (skinless chicken breasts)

onion (thinly sliced)

chickpeas

potatoes

full-fat coconut milk (light)

chicken stock (low sodium)

tomato sauce

curry powder (salt-free)

salt

cayenne powder (optional)

green peas (frozen)

lemon juice

cilantro (optional garnish)

In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.

Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.

Cook on Low for 8 hours or High for 4 hours.

Stir in peas and lemon juice 5 minutes before serving.

Serve over rice and with plenty of fresh cilantro.

https://content.jwplatform.com/videos/10Aexyng.mp4

Warm curry flavors and creamy coconut milk add flavor and moisture to lean chicken breasts.

This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect a midweek dinner or lunch. 

Lentil Curry Recipe

Onion, chopped

4-5 garlic cloves, crushed

Grated ginger

Curry powder

Cumin

Turmeric

Salt

Pepper

(14 ounces 400 grams) Tomato sauce/crushed tomatoes

(720 milliliters) Water

(14 ounces 400 grams) Coconut milk

(190 grams) Dried lentils

Garam masala (optional)

Coriander leaves, chopped

https://www.youtube.com/watch?v=0LrXnxhH5I0

Hearty Pumpkin Chickpea Curry that&#39;s infused with Thai-flavors and made in one pot in 40 minutes! It&#39;s the perfect cozy fall dinner or weekly meal prep during pumpkin season. Vegan, Gluten-Free, Oil-Free option.

Vegan Pumpkin Curry

coconut oil

shallot (fine dice (or sub ¼ cup red onion))

thai chilis

garlic

ginger

cilantro (stems and leaves divided and finely chopped)

thai red curry paste*

palm sugar or brown sugar

kosher salt (plus more to taste)

pumpkin puree

can full-fat coconut Milk

80 ml water

red bell pepper

pumpkin (butternut, or kabocha squash)

lime (1-2 tablespoons)

rice (for serving)

Aromatics: Warm the coconut oil in a large sauté pan or pot with a lid over medium heat. Add the shallot, garlic, and ginger and sauté for 3 minutes, until beginning to brown slightly. Add the curry paste and cilantro stems and sauté for an additional 1-2 minutes to bring out the flavors in the curry paste.

Make the Sauce: Add the pumpkin puree, sugar, salt, coconut milk, and water to the pan. Mix well and bring to a simmer, stirring occasionally to ensure the sugar dissolves.

Add the Veggies: Carefully add the squash, bell pepper, and chickpeas to the pot and mix well. Cover with a lid and bring to a rolling boil.

Simmer: Remove the lid from the pan and simmer over medium heat for 15 to 20 minutes, stirring occasionally. If the curry starts to splatter, reduce the heat to medium low. The curry is finished when the squash can easily be pierced with a fork and the liquid has thickened to your liking.

Season &amp; Serve: Turn off the heat and stir in the lime juice, plus any additional salt to taste if necessary. Serve over warm rice and top with the remaining cilantro leaves. Store any leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

This One Pot Coconut Curry Pasta is the perfect nutritious meal for when you&#039;ve simply got no time to stand in the kitchen for too long. And the best thing about it: There&#039;s not much washing up either!This recipe is using high-protein green lentil penne and an addition of chickpeas for a delicious serving of plant-based protein.

One-Pot Coconut Curry Pasta

canola oil (rapeseed oil)

brown onion (finely diced)

garlic (crushed

tbsp curry powder

tbsp garam masala

chickpeas (400 g, 7 oz) (drained)

red bell pepper (chopped)

250 g green lentil penne

chopped tomatoes (400 g, 7 oz)

full-fat coconut milk (400 g, 7 oz)

water

salt and black pepper

onion

coriander

sesame seeds

Aromatics

Add a 1 tablespoon canola oil to a large non-stick pan over medium heat, then add in your chopped onions and sauté for a minute. Crush the garlic and finely chop the fresh ginger,  add it to the pan and cook for another 2 minutes whilst stirring regularly.

Sprinkle in the curry powder and garam masala and stir to combine everything. Drain the chickpeas and add them to the pan alongside the chopped bell peppers and green lentil penne.

Simmering

Gently pour in a tin of chopped tomatoes and a tin of coconut milk mix everything together. Add 300ml water and bring to a boil. Once boiling, reduce the heat to medium/low, pop a lid onto the pan and let everything simmer for 10 minutes. Season to taste with salt &amp; pepper.

Serving

Serve the One Pot Coconut Curry Pasta with spring onions, fresh coriander and sesame seeds.

Sri Lankan Creamy Potato Curry or "Ala Kiri Hodi" is a must-try coconut milk-based vegan dish that is so easy to make and very comforting.

Sri Lankan Creamy Potato Curry

pandan leaves (about 4 inches each)

curry leaves

green chili sliced

turmeric powder

tsp unroasted curry powder

fenugreek seeds

coconut milk

lime juice

Wash and peel the medium size potatoes (a waxy type like Yukon gold potatoes is preferred). Cut them into quarters or to 6 pieces of your potatoes are on the bigger side. Make sure all the potatoes are roughly equal in size.
Then put them into a deep saucepan or a pot.

Add all the ingredients except water, thick coconut milk, and lime juice. 

Then add your water and mix well. You might want to adjust the amount of water depending on the vessel and the number of potatoes you use.

Cook covered until the potatoes are fork-tender. This means you should be able to poke the potatoes with a fork without much resistance. It's okay to have about ¼ cup of water left. If you have more water than that then crank up the heat and leave the pot uncovered and let the water evaporate. If your potatoes are still not cooked and all your water has evaporated then add some water, cover the pot, and cook until potatoes are done. Do not overcook your potatoes otherwise, they would become mush. So keep an eye on them and check the doneness of your potatoes from time to time.

Now lower the heat and add your thick coconut milk. 

Mix gently without breaking your potatoes. Bring the coconut milk to simmer. And then keep gently mixing the curry continuously for about 5 mins without breaking potatoes so your coconut milk wouldn't curdle. Make sure you taste the curry and adjust the salt too. 
 

Turn off the heat and keep stirring it gently until the curry cools down a little bit.

Then squeeze a few drops of lime juice. (this step is totally optional) it thickens up the curry just a little bit more, helps to cut through the creaminess.

Top 5 one pot curry recipes from across the web

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Top Tags

Slow Cooker Chicken Curry

Lentil Curry Recipe

Vegan Pumpkin Curry

One-Pot Coconut Curry Pasta

Sri Lankan Creamy Potato Curry

Top 5 one pot curry recipes from across the web

The most viewed one pot curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Chicken Curry

Lentil Curry Recipe

Vegan Pumpkin Curry

One-Pot Coconut Curry Pasta

Sri Lankan Creamy Potato Curry

The most viewed one pot curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine