Balinese Pumpkin Curry (Kare Waluh)

Submitted by hello

"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. Most of the ingredients are readily available in the UK, but incase you struggle to get hold of any we’ve added substitutes which should work just as well. Hope you enjoy!"

 

• Ready In: 30mins
• Ingredients: 18
• Serves: 4

ingredients

• 3 tablespoons coconut oil
• 250 g pumpkin, chopped into 2-3cm cubes
• 1 bay leaf (or 3 salam leaves)
• 3 fresh lime leaves (or zest of 1 lime)
• 2 lemongrass, knotted
• 355 ml water
• 120 ml coconut milk
• 1 tablespoon fried shallots
• 3 garlic cloves
• 1 chili, red, long, seeded and chopped
• 1 large tomatoes, chopped
• 1 lemongrass, stalk, roughly chopped
• 1 1⁄2 tablespoons galangal, chopped (this is a type of ginger available from Ocado)
• 2 teaspoons turmeric
• 2 teaspoons ginger, chopped
• 3 macadamias, almonds or 3 brazil nuts
• 3 teaspoons palm sugar, grated (or maple syrup)
• 2 teaspoons coriander seeds (cilantro)

directions

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.