Back to Recipes
Balinese Pumpkin Curry (Kare Waluh)
Nikki Brown
2-3 servings
BeginnerThis 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!
Total Steps
4
Ingredients
22
Tools Needed
1
Ingredients
- 3 tablespoons coconut oil
- 250 grams pumpkin, chopped into 2-3cm cubes (8.8 oz)
- 3 leaves salam leaves
- 1 leaf bay leaf(optional)
- 3 leaves lime leaves
- 1 lime lime zest(optional)
- 2 stalks lemongrass, knotted
- 355 milliliters water (12 fl oz)
- 120 milliliters coconut milk (4 fl oz)
- 1 tablespoon fried shallots
- 3 cloves garlic
- 1 chilli long red chilli, seeded and chopped
- 1 tomato large tomato, chopped
- 1 stalk lemongrass stalk, roughly chopped
- 1 1/2 tablespoons chopped galangal
- 2 teaspoons turmeric
- 2 teaspoons chopped ginger
- 3 nuts candle nuts
- 3 nuts macadamias, almonds or brazil nuts(optional)
- 3 teaspoons grated palm sugar
- 3 teaspoons maple syrup(optional)
- 2 teaspoons coriander seeds
Instructions
1
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.
2
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.
3
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.
4
Step 4
Add the coconut milk and fried shallots and gently simmer for 1 minute, until slightly thickened then serve with steamed rice.