When i’m in pain and fatigued but hungry as hell, my Le Creuset becomes my best friend (despite weighing a ton).  I just chop up a load of stuff, throw it in the casserole dish, pour sauce on top and bung it in the oven for an hour.  And it works with literally anything.

This curry I threw together last night because I wanted something filling with minimal fuss, and something that I could portion out to give me at least 3 more dinners for the week.

I make my own curry powder that I keep in a jar in my cupboard.  My cooking is so haphazard that I honestly have no clue of measurements, but if you start with the following as a base, then you can add or take away to you heart’s content!


  • 1 x tbsp dried Cumin
  • 1 x tbsp dried corriander
  • 1 x tbsp dried Turmeric
  • 1 x tbsp dried Garam Masala
  • half a teaspoon ground black pepper
  • a pinch of chilli powder



This is what I used, but don’t be afraid to add other vegetables or change the ones i’ve listed here.

  • 2 x cans coconut milk
  • 1 x can of chopped tomatoes
  • 2-3 sweet potatoes
  • 1 x red onion
  • 1 x tbsp coconut oil
  • 150g chickpeas (i soaked mine overnight, but canned is just as good!)
  • 50g red lentils
  • 2-3 cloves garlic
  • 100g dried apricots



  • Heat up your casserole dish on the hob and add the coconut oil, a teaspoon of the curry powder and the chopped onion and fry off for a couple of minutes
  • Add 1 of the cans of coconut milk and 2 x tbsp of curry powder and give a quick stir and leave to simmer whilst you chop your sweet potatoes (and any other veg you want to add).
  • Chuck everything else in the pan, including the other can of coconut milk and the can of chopped tomatoes
  • Stir for a bit until the coconut milk is all blended in.  Give it a taste and add some more curry powder if needed, and some seasoning.
  • Put a lid on the the pot and bung it in the oven for 1 hour at 180c.
  • After an hour, take out of the oven and give it a stir.
  • Leave the lid off and put back in the oven for 30 minutes

I cheat and use microwave rice packets as they’re quick and easy.  After the 30 minutes is up for the curry in the oven, microwave your rice, serve and then enjoy!

I had 3 portions left over so I put them in containers and put them in the fridge for my dinners this week.

And that, my friends, is Sunday Spoonie Curry a la Vickey!