Indonesian (Javanese, Sundanese, Minang)

Balinese Pumpkin Curry (Kare Waluh)

Name: Balinese Pumpkin Curry (Kare Waluh)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 3 tbsp coconut oil; 250 g pumpkin; 1 bay leaf; 3 fresh lime leaves; 2 lemongrass; 355 ml water; 120 ml coconut milk; 1 tbsp fried shallots; 3 garlic cloves; 1 chili; 1 large tomatoes; 1 lemongrass; 1.5 tbsp galangal; 2 tsp turmeric; 2 tsp ginger; 3 macadamias; 3 tsp palm sugar; 2 tsp coriander seeds

Steamed pumpkin, coconut milk and tomatoes, warmed with lime leaves and lemongrass, an Indonesian curry. It comes to the table with steamed rice.

30 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: medium

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.
1 min
4
Add the coconut milk and fried shallots and gently simmer for 1 minute, until slightly thickened then serve with steamed rice.
1 min