Best Balinese Pumpkin Curry Kare Waluh Recipes

Balinese Pumpkin Curry (Kare Waluh) image

Provided by hello

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

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.

Balinese Pumpkin Curry (Kare Waluh) image

Provided by Shy Strawberry

Time 30m

Number Of Ingredients 19

3 Tbsp coconut oil
250 g pumpkin, chopped into 2-3cm cubes
3 salam leaves
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
355 ml water
120 ml coconut milk
1 Tbsp fried shallots
FOR THE SPICE PASTE
3 clove garlic
1 long red chilli, seeded and chopped
1 large tomato, chopped
1 lemongrass stalk, roughly chopped
1 1/2 Tbsp galangal, chopped (this is a type of ginger available from ocado) 2 tsp
2 tsp turmeric
2 tsp chopped ginger
3 candle nuts (or macadamias, almonds or brazil nuts)
3 tsp grated palm sugar (or maple syrup)
2 tsp coriander (cilantro) seeds

Steps:

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.