Real Recipes From Real Home Cooks ®

balinese pumpkin curry (kare waluh)

Recipe by
Shy Strawberry

This delicious recipe was one that we were taught in a Balinese cooking class at Casa Luna Cooking School last week. It’s so easy to make and really flavoursome. We’re not massive fans of really spicy food so this dish was perfect as it’s not too hot.

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method No-Cook or Other

Ingredients For balinese pumpkin curry (kare waluh)

  • 3 Tbsp
    coconut oil
  • 250 g
    pumpkin, chopped into 2-3cm cubes
  • 3
    salam leaves
  • 3
    lime leafs (available at most asian food markets, but if you can't get hold of these you can substitute for zest of 1 lime)
  • 2
    lemongrass, knotted
  • 355 ml
  • 120 ml
    coconut milk
  • 1 Tbsp
    fried shallots
  • 3 clove
  • 1
    long red chilli, seeded and chopped
  • 1
    large tomato, chopped
  • 1
    lemongrass stalk, roughly chopped
  • 1 1/2 Tbsp
    galangal, chopped (this is a type of ginger available from ocado) 2 tsp
  • 2 tsp
  • 2 tsp
    chopped ginger
  • 3
    candle nuts (or macadamias, almonds or brazil nuts)
  • 3 tsp
    grated palm sugar (or maple syrup)
  • 2 tsp
    coriander (cilantro) seeds

How To Make balinese pumpkin curry (kare waluh)

  • 1
    Start by making the spice paste. In Indonesian cooking this is done using a mortar, but an easier and quicker alternative is to use the food processor. Blitz all the ingredients until well combined into a golden yellow paste flecked with chilli and tomato skin.
  • 2
    Heat the coconut oil in a wok over a medium heat and fry the spice paste for 30 seconds. Add the salam leaves (or bay leaf), lemongrass and lime leaves (or zest) and toss for 30 seconds.
  • 3
    Add the chopped pumpkin to the wok and fry for 1 minute, then add the water and simmer until the pumpkin has softened and cooked.
  • 4
    Add the coconut milk and fried shallots and gently simmer for 1 minute, until slightly thickened then serve with steamed rice.