Balinese Pumpkin Curry Kare Waluh Recipes

BALINESE PUMPKIN CURRY (KARE WALUH)

Balinese Pumpkin Curry (Kare Waluh) image

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!

Provided by hello

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

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)

Steps:

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.

PUMPKIN CURRY

Pumpkin Curry image

Make and share this Pumpkin Curry recipe from Food.com.

Provided by Sackville

Categories Curries

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs pumpkin, cut into cubes
1 large onion, sliced
6 button mushrooms, sliced
2 green chilies, finely sliced
2 red chilies, finely sliced
5 cloves garlic, minced
300 ml coconut milk
1 cup water
1 teaspoon turmeric
1 teaspoon curry powder
1 inch ginger, grated
butter (for frying)

Steps:

Mix the chillis, garlic, ginger, spices, water and coconut milk on a bowl.
Get a large frying pan and heat a bit of butter in it.
Put the pumpkin cubes, mushrooms and onions into the pan and sauté for a few minutes until the onions start to soften.
Then add the coconut mixture then bring the boil then reduce heat and simmer until the pumpkin is tender but not overcooked.
Depending on how large your cubes of pumpkin are, you may need to add more water, 1/2 cup at a time, to keep the pan from getting too dry.
When the pumpkin is cooked and the sauce is thick, take off the heat and let sit for two minutes.
Add a bit of salt, if desired.
Serve over plain white rice accompanied with pappadums and lime pickle.
You may also like a handful of raisins in the curry, or on the side to help counterbalance the heat!

Nutrition Facts : Calories 479.1, Fat 33.5, SaturatedFat 29.1, Sodium 40.6, Carbohydrate 46.4, Fiber 5.3, Sugar 13.2, Protein 10.7

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