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
Nutrition (per serving)
- Calories
- 450 kcal
- Protein
- 11.5 g
- Carbohydrate
- 32.8 g
- of which sugars
- 9.3 g
- Fat
- 29.9 g
- of which saturates
- 23.6 g
- Fibre
- 9.9 g
- Salt
- 0.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a large saucepan. Add the curry leaves and onion; fry for 6 minutes until softened.
- 2
Stir in the curry powder and turmeric, then add the goraka pieces. Cook for 1 minute.
- 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
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
Remove the goraka, taste for seasoning and serve with steamed rice or roti.
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