Balinese Pumpkin Curry (Kare Waluh)

September 23, 2017
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Photo by MyNutriCounter
  • Serves 4
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 -
Nikki Brown

What You'll Need
  • 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
  • 3 pieces 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)
  • 355 milliliters water
  • 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
  • 1 piece lemongrass stalk, roughly chopped
  • 1 1/2 tablespoons chopped galangal (this is a type of ginger available from Ocado)
  • 2 teaspoons chopped ginger
  • 3 teaspoons grated palm sugar (or maple syrup)
  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. 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. 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. 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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