Balinese Pumpkin Curry (Kare Waluh) Recipe

Name: Balinese Pumpkin Curry (Kare Waluh)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons coconut oil, 250 grams pumpkin, chopped into 2-3cm cubes., 3 pieces salam leaves (or 1 bay leaf), 2 pieces lemongrass, knotted, and more.

Yes, Balinese Pumpkin Curry (Kare Waluh) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balinese Pumpkin Curry (Kare Waluh)

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