Balinese Pumpkin Curry Kare Waluh Food

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

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.

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.

PUMPKIN CURRY

Pumpkin Curry image

Make and share this Pumpkin Curry recipe from Food.com.

Provided by AnnaHummingBird

Categories Curries

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 19

Ingredients

500 g chopped cooked pumpkin
1 medium sliced cooked sweet potato
1 medium sliced carrot
1/2 cup finely chopped spinach
0.5 (400 ml) can baked beans
1/2 teaspoon curry masala
1/2 teaspoon garam masala
1/2 teaspoon ginger powder
1/2 teaspoon ground cumin
1/2 teaspoon mustard seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon salt
2 teaspoons soy sauce
2 tablespoons sunflower seeds
2 cups organic brown basmati rice
1/2 cup water
2 1/2 tablespoons oil (for frying)

Steps:

Cook rice with turmeric and a quarter t salt.
place to one side when cooked.
Heat oil.
add spices and sun flower seeds.
simmer until lightly toasted.
add the rest of the ingredients except water.
mix.
add enough water to create sauce.
let simmer for 10 minutes.
serve curry on bed of rice.

Nutrition Facts : Calories 1060.9, Fat 28, SaturatedFat 4, Sodium 1013.6, Carbohydrate 183.6, Fiber 16.1, Sugar 15.2, Protein 24.9

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