Sri Lankan Pumpkin and Chickpea Curry with Goraka

Ingredients

• 600 g pumpkin, peeled and cut into chunks
• 400 g tinned chickpeas, drained
• 400 ml coconut milk
• 3 goraka (dried gamboge) pieces
• 150 g onion, finely diced
• 2 tbsp Sri Lankan roasted curry powder
• 1 tsp ground turmeric
• 15 curry leaves
• 2 tbsp coconut oil

Method

1. 1

   Heat the coconut oil in a large saucepan. Add the curry leaves and onion; fry for 6 minutes until softened.

2. 2

   Stir in the curry powder and turmeric, then add the goraka pieces. Cook for 1 minute.

3. 3

   Add the pumpkin chunks and toss to coat in the spice mixture. Pour in the coconut milk and 100ml of water. Bring to a boil.

4. 4

   Reduce heat, add the chickpeas, and simmer for 20–25 minutes until the pumpkin is very tender and the sauce has thickened around it.

5. 5

   Remove the goraka, taste for seasoning and serve with steamed rice or roti.