Balinese Pumpkin Curry (Kare Waluh)
photo by hello
- Ready In:
- 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)
- 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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