Best 2 Balinese Pumpkin Curry Kare Waluh Recipes

Journey into the vibrant flavors of Bali with our tantalizing Balinese pumpkin curry, known as Kare Waluh. This delectable dish showcases the perfect harmony of sweet pumpkin, aromatic spices, and creamy coconut milk. Immerse yourself in the richness of this traditional Balinese curry, where each bite unveils a symphony of flavors.

Embark on a culinary adventure with our diverse collection of Balinese pumpkin curry recipes. Discover the classic Kare Waluh, prepared with a blend of fragrant spices and fresh vegetables, simmered in a velvety coconut milk sauce. Indulge in the vegan Kare Waluh, a plant-based rendition that captures the essence of this beloved dish. Explore the unique flavors of Kare Waluh Bebek, where tender duck meat and pumpkin intertwine in a savory embrace.

Check out the recipes below so you can choose the best recipe for yourself!

BALINESE PUMPKIN CURRY (KARE WALUH)

Balinese Pumpkin Curry (Kare Waluh) image

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. Most of the ingredients are readily available in the UK, but incase you struggle to get hold of any we've added substitutes which should work just as well. Hope you enjoy!

Provided by hello

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

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)

Balinese Pumpkin Curry (Kare Waluh) image

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.

Provided by Shy Strawberry

Categories Other Main Dishes

Time 30m

Number Of Ingredients 19

Ingredients

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.

Tips:

Use ripe pumpkin. The best pumpkins for curry are ripe and have a deep orange color. Avoid pumpkins that are green or have blemishes.
Peel and cut the pumpkin into small pieces. This will help the pumpkin cook evenly.
Sauté the aromatics. Sautéing the onions, garlic, and ginger in oil will help to release their flavors and create a flavorful base for the curry.
Use a good quality curry paste. The curry paste is what gives the curry its flavor, so it's important to use a good quality paste. Look for a paste that is made with fresh ingredients and has a deep, rich flavor.
Add coconut milk. Coconut milk adds a creamy and rich flavor to the curry. You can use canned or fresh coconut milk.
Simmer the curry until the pumpkin is tender. This will usually take about 15-20 minutes.
Serve the curry with rice or naan bread. Curry is traditionally served with rice or naan bread, but you can also serve it with other grains or vegetables.

Conclusion:

Balinese pumpkin curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you're looking for a new and exciting curry recipe, give Balinese pumpkin curry a try!