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Set and forget lamb (or chic pea) curry

This is so easy it shouldn't be allowed! If you love curry but the idea of having to stand over a stove for all the 'key moments' of adding things to your curry as it builds? This is the recipe for you. It's a little like a saag with all the spinach, but I've added a touch of coconut to make the sauce even more luscious. I hope you enjoy it as much as we did last week. I did it with Lamb but you could swap the lamb out for chic peas by just putting everything BUT the chic peas in the baking dish and then 1 hour before it's done, add in the cooked chic peas. Sorted! And for the omnivores, you can swap this out to being chicken or beef, no issues. Unless it's factory farmed meat, then we have an issue - ethical, pasture raised all the way. Too expensive? Consider eating less meat, doubling veggies and adding in legumes for variety and additional protein. It's always worth it to back what's better for people, animals and planet, right?
Prep Time15 mins
Cook Time3 hrs
Total Time6 hrs 15 mins
Servings: 6 people


  • 5-6 lamb chops (forequarter are what I used. Approx 1.3kg) This main protein can be swapped out for 3 cups of chic peas later in the cooking if you don't eat meat.
  • 300 ml coconut cream
  • 500 ml broth - veggie, beef or chicken
  • 2 tablespoons curry powder blend I use the Simply Organic curry powder blend as my 'lazy option' if I don't want to mix individual spices to create one.
  • 150 ml tomato passata Tinned tomatoes is fine but just know that glass stored tomato is better for your health due to tomatoes being acidic and tin linings - metal or plastic - can leach into your tomatoes.
  • 1 teaspoon sea salt
  • 1 tablespoon honey
  • 1 large purple onion chopped roughly into slices
  • 6-8 big handfuls baby spinach It wilts down to nothing. You could use english spinach, chard, collard greens or cavolo nero too... it's just that I had a tonne of baby spinach to use up.
  • 1/2 head broccoli

Garnishes and sides

  • 1 bunch coriander rough chopped
  • 2 cucumbers rough chopped
  • 20 poppadums I buy uncooked organic ones, and heat up 1 inch worth of extra virgin olive oil or coconut oil in a saucepan and once it's piping hot, drop a poppadum in with tongs, ensure all edges dunk into the oil and it puffs out. Delicious!
  • 1 bowl rice or cauliflower rice to serve the curry with


  • Preheat your oven to 200C/320F and get out one big lasagne baking tray
  • Chop your purple onion into rough rings and scatter over the base of a large baking dish
  • Blitz your spinach and broccoli in a food processor or thermomix for 3-4 seconds on high speed and pour ONLY HALF of it over the bottom of a large (you're keeping the other half to add later for a beautiful, bright green finish)
  • Rub the curry powder and salt into your chops and arrange them over the greens and onion in the baking tray
  • Then pour the passata, coconut cream, broth and honey over the ingredients and get your hands a little dirty and just work the liquids over and under the chops so it's roughly 'mixed' but honestly - do NOT be precious or precise. Jiggle jiggle things around about and you're DONE.
  • Pop into the hot oven and cook on the high temperature for 20 minutes.
  • Reduce oven heat to 140C and cook a further 3 hours.
  • For the last 20mins to half an hour pop the rest of the blitzed greens into the tray to add a shot of green in the finish.
  • Take out and serve with rice / cauli rice / papadums, chopped coriander,