Balinese Pumpkin Curry (Kare Waluh)
This delicious recipe was one I was taught in a Balinese cooking class at Casa Luna Cooking School last week. It’s so easy to make and really flavoursome. I’m not a massive fan of really spicy food so this dish was perfect for me 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 I’ve added substitutes which should work just as well. Hope you enjoy!
Ingredients:
3tbsp. coconut oil
250g pumpkin, chopped into 2-3cm cubes.
3 salam leaves (or 1 bay leaf)
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
1-2 cups of water
1/2 cup coconut milk
1tbsp. fried shallots
For the spice paste:
3 garlic cloves
1 long red chilli, seeded and chopped
1 large tomato, chopped
1 lemongrass stalk, roughly chopped
1 1/2tbsp. chopped galangal (this is a type of ginger available from Ocado)
2tsp. turmeric
2tsp. chopped ginger
3 candlenuts (or macademias, almonds or brazil nuts)
3tsp. grated palm sugar (or maple syrup)
2tsp. coriander seeds
Method:
- 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 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 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.
Krazy Kiwi x
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