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.
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.
Provided by Shy Strawberry
Categories Other Main Dishes
Time 30m
Number Of Ingredients 19
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.
PUMPKIN CURRY
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
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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