Balinese Pumpkin Curry (Kare Waluh)

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • 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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