Chickpea and Pumpkin Curry… adulterated from Good Food Fast (Lose weight; Feel Great) .
It’s getting chilly. You need something to warm you up. Cook this a day ahead and let the flavours all melt together.
NB: You can put in the coconut cream instead of light cream if you don’t want to lose weight and feel great.
You need for 20 models, 10 fashion editors or 4 dieters who know that each serving will have 12.5 g fat and 2631kj.
2 teasp peanut oil
2 medium brown onions
2 cloves garlic, crushed
2 tabs Tikka Masala curry paste
2 cups vegetable stock
1 cup water
1 kg butternut pumpkin
2 cups Jasmine rice
300g can chickpeas
1 cup frozen peas
1/4 cup low-fat sour cream
2 tabs chopped fresh coriander
- Put on Prada sunglasses and extra waterproof mascara.
- Open the wine.
- Take off Hermes cashmere: you are not cooking in that.
- Now chop onions. Please don’t cry. (Save that for the Black Amex statement.)
- Chop up garlic.
- Chop up pumpkin. (George Clooney will love to do this: it requires strength and you can’t be wrecking your nails.) You can leave on the skin or you can cheat and buy it already chopped and skinned. George won’t mind.
- Heat oil in large saucepan and toss in the onion and garlic and cook till the onion is as soft as Prada bag.
- Now toss in the Tikka Masal paste. You like it hot? Add more.
- Now cook that and inhale the divine smell.
- Pour in the stock and the water and bring it to a boil.
- Add the pumpkin but be careful you don’t want to splash your old Juicy Couture hoodie.
- Reduce heat, throw on a lid (on the saucepan not your head) and let it simmer for about 15 minutes or until pumpkin is nearly cooked.
- Don’t over cook or it will go all soggy and mushy and you will have goo on your hands. (It will still taste fabulous but darling it wil look as bad as Paris Hilton.)
- Now is a good time to cook the rice.
- When the pumpkin is ready toss in the (drained) can of chickpeas as well as the frozen peas and cook till you are happy that is cooked and fabulous.
- Stir in the naughty but nice cream.
- Accessorise with the pretty green coriander and serve the curry with rice.
- Divine!
- PS. If George complains and says “where’s the meat?” Just marinate bite size pieces of chicken in the Tikka Masala and stir fry till cooked.
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The chickpea and pumpkin curry sounds just delicious and I would love to make it - but don’t know the quantities. Would you be able to include in a forthcoming report?
Ooops ! Thanks for letting me know. The quantities are now in there…(they must have slipped out when I was trying on shoes)