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/
—Nikki Brown
Ingredients
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3 tablespoons
coconut oil
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250 grams
pumpkin, chopped into 2-3cm cubes.
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3 pieces
salam leaves (or 1 bay leaf)
-
2 pieces
lemongrass, knotted
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120 milliliters
coconut milk
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1 tablespoon
fried shallots
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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:
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3 pieces
garlic cloves
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1 piece
long red chilli, seeded and chopped
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1 piece
large tomato, chopped
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2 teaspoons
turmeric
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3 pieces
candle nuts (or macadamias, almonds or brazil nuts)
-
2 teaspoons
coriander (cilantro) seeds
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1 piece
lemongrass stalk, roughly chopped
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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)
Directions
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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.
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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.
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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.
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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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