BALINESE PUMPKIN CURRY (KARE WALUH)
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
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.
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Firoz Sikder
[email protected]This curry is a bit time-consuming to make, but it's definitely worth the effort. The flavors are amazing!
Jiuliana McKenzie
[email protected]I love the addition of lemongrass and kaffir lime leaves in this curry. They really add a unique flavor and aroma.
sufyan kamboh vehari in dubai
[email protected]This curry is a great way to use up leftover pumpkin. It's also a healthy and delicious meal that's perfect for a weeknight dinner.
Daniella Dzyadovych
[email protected]I made this curry for a potluck, and it was a huge hit! Everyone loved the unique flavors and the creamy texture.
boulila anis
[email protected]I'm not a big fan of pumpkin, but this curry changed my mind. The spices and coconut milk really balanced out the flavor of the pumpkin, and the curry was delicious.
MK Rahman
[email protected]This curry is so easy to make, and it's always a hit with my family. I love the combination of spices and the creamy coconut milk.
01827882277 01827882277
[email protected]I love pumpkin curry, and this recipe is one of my favorites. The addition of coconut milk makes it extra creamy and flavorful.
Honourable Mashego
[email protected]I wasn't sure what to expect from this curry, but I was pleasantly surprised. The flavors were unique and delicious, and the pumpkin was cooked perfectly.
Benton Pierre
[email protected]I'm new to cooking Balinese food, and this recipe was a great starting point. The curry was flavorful and easy to make.
Op Alex123
[email protected]I made this curry for a dinner party and it was a huge success! Everyone loved it, and I got so many compliments on it.
Oluebube Obichenwa
[email protected]The curry was delicious, but it was a bit too spicy for my taste. Next time, I'll use less chili peppers.
Darrel Chidongo
[email protected]This recipe was easy to follow and the curry turned out amazing! I served it with rice and it was a hit with my family.
Mukul Mridha
[email protected]I'm not a huge fan of pumpkin, but this curry changed my mind! The spices and coconut milk really brought out the flavor of the pumpkin, and the curry was so creamy and flavorful.
Nurujjaman Anonda
[email protected]This Balinese pumpkin curry was absolutely delicious! The flavors were complex and well-balanced, and the pumpkin was perfectly tender. I especially loved the addition of coconut milk, which gave the curry a creamy and rich texture.