So I’ve decided to take P for Peckish on the road and test out our “inspired eating” concept by visiting friends, sharing food and getting some feedback. First up I had the pleasure of visiting the legendary pop artist and longterm family friend, Sir Peter Blake and his gorgeous wife, Chrissy.
I visited him in his studio in West London, where he produces his amazing work. The studio is an Alladdin’s Cave of his own work and a treasure trove of collected pieces that have inspired his famous collages. In a quiet corner of the studio, Peter has a two ring hob where he got to work heating up my Pumpkin and Dark Lentil Curry with rice which I felt was perfect for the cool Autumnal day.
Chrissy, Peter and I sat at his beautiful, green tiled table talking about boxing, music and the photos he’s commissioned me to take to use as reference for his paintings (which, by the way, have included the boxer Ricky Hatton and Eric Clapton)!
Thankfully, they loved the curry.
After lunch, Peter gave me a sneek peek of the fabulous new collages he’s working on.
I left feeling inspired and loved.
Pumpkin, Dark Lentil & Coconut Curry
Prep time: 10 minutes
Cooking time: 40 minutes
Gluten Free option, Vegan option
3 tablespoons Extra Virgin Olive Oil, Coconut oil or Ghee (clarified butter)
3 medium onions, peeled and chopped small
1 1/2 tablespoons finely chopped fresh ginger (about a 2 inch piece)
200g (1 1/2 cups) firm plain tofu
chopped into bite sized pieces
200g (1 1/2 cups ) cooked Puy Lentils
, or any similar lentil, I use these as they hold their shape when cooking
3 cloves garlic
, finely chopped
480g (4 cups) peeled fresh pumpkin
, cut into bite sized pieces
1 fresh red chilli, seeds removed and chopped small
1 tablespoon ground cumin
1 tablespoon ground coriander
400g tin coconut milk
- Heat the extra virgin olive oil into a heavy duty pan, add the onions, red chilli, garlic, ginger, turmeric, cumin and coriander and cook on a medium/low heat. Cook until golden stirring occasionally approx. 15 minutes.
- Stir in the pumpkin pieces, chunks of tofu and the dark cooked lentils.
- Add in the chopped tomatoes, coconut milk and vegetable stock.
- Cook for 25 minutes on medium low heat, so the curry is very gently bubbling. I serve this with brown rice.