balinese pumpkin curry (kare waluh)

Name: Balinese Pumpkin Curry (Kare Waluh)
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: English
Ingredients: 3 tablespoon(s) coconut oil; 250 gram(s) 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 milliliter(s) water; 120 milliliter(s) coconut milk; 1 tablespoon(s) fried shallots; ## FOR THE SPICE PASTE; 3 clove(s) garlic; 1 - long red chilli, seeded and chopped; 1 - large tomato, chopped; 1 - lemongrass stalk, roughly chopped; 1 1/2 tablespoon(s) galangal, chopped (this is a type of ginger available from ocado) 2 tsp; 2 teaspoon(s) turmeric; 2 teaspoon(s) chopped ginger; 3 - candle nuts (or macadamias, almonds or brazil nuts); 3 teaspoon(s) grated palm sugar (or maple syrup); 2 teaspoon(s) coriander (cilantro) seeds

5 Pinches 2 Photos

Shy Strawberry

London

Updated on Sep 8, 2017

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.

Rate

prep time 10 Min

cook time 20 Min

method No-Cook or Other

yield 4 serving(s)

Ingredients

3 tablespoons coconut oil
250 grams 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 milliliters water
120 milliliters coconut milk
1 tablespoon fried shallots
FOR THE SPICE PASTE
3 cloves garlic
1 - long red chilli, seeded and chopped
1 - large tomato, chopped
1 - lemongrass stalk, roughly chopped
1 1/2 tablespoons galangal, chopped (this is a type of ginger available from ocado) 2 tsp
2 teaspoons turmeric
2 teaspoons chopped ginger
3 - candle nuts (or macadamias, almonds or brazil nuts)
3 teaspoons grated palm sugar (or maple syrup)
2 teaspoons coriander (cilantro) seeds

How To Make balinese pumpkin curry (kare waluh)

Step 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.

Step 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.
Step 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.
Step 4

Add the coconut milk and fried shallots and gently simmer for 1 minute, until slightly thickened then serve with steamed rice.
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