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Author Notes: 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.
The recipe can be found here - http://www.mynutricounter.com/recipe-balinese-pumpkin-curry-kare-waluh/
- 3 tablespoons coconut oil
- 250 grams pumpkin, chopped into 2-3cm cubes.
- 3 pieces salam leaves (or 1 bay leaf)
- 2 pieces lemongrass, knotted
- 120 milliliters coconut milk
- 1 tablespoon fried shallots
For the spice paste:
- 3 pieces garlic cloves
- 1 piece long red chilli, seeded and chopped
- 1 piece large tomato, chopped
- 2 teaspoons turmeric
- 3 pieces candle nuts (or macadamias, almonds or brazil nuts)
- 2 teaspoons coriander (cilantro) seeds
- 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 coconut milk and fried shallots and gently simmer for 1 minute, until slightly thickened then serve with steamed rice.