Ingredients
Method
1.Heat oil in a large saucepan, cook onion and garlic, stirring, until onion softens. Add paste, cook, stirring, until fragrant. Stir in stock and the water, bring to the boil. Add pumpkin, reduce heat. Simmer, covered, 15 minutes or until pumpkin is almost tender.
2.Meanwhile, cook rice in a large saucepan of boiling water until tender, drain. Cover to keep warm.
3.Add chickpeas and peas to curry, cook, stirring, until hot. Stir in cream and top with coriander. Serve curry with rice.
In Indian cooking, the word masala loosely translates as ‘paste’; the word tikka refers to a bite-sized piece of meat, poultry, fish or vegetable. A jar labelled tikka masala contains spices and oils, blended into a mild paste.
Note
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