Best 2 Balinese Pumpkin Curry Kare Waluh Recipes
Balinese pumpkin curry kare waluh is a traditional dish originating from the island of Bali, Indonesia. This rich and flavorful curry combines the sweetness of pumpkin with a blend of aromatic spices, creating a hearty and comforting dish. Whether you're a seasoned cook or just starting out, this guide will provide you with the essential steps and ingredients needed to prepare an authentic and delicious balinese pumpkin curry kare waluh.
Here are our top 2 tried and tested recipes!
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.
Tips:
- Use the best quality pumpkin available. Look for pumpkins that are heavy for their size, have smooth, unblemished skin, and a deep orange color.
- Cut the pumpkin into small pieces so that it cooks evenly. You can also peel the pumpkin, but this is not necessary.
- Use a variety of spices to create a flavorful curry. Common spices used in Balinese pumpkin curry include turmeric, cumin, coriander, fenugreek, and chili powder.
- Simmer the curry for at least 30 minutes to allow the flavors to meld. You can also cook the curry for longer if you like a thicker, more flavorful sauce.
- Serve the curry with rice, noodles, or bread.
Conclusion:
Balinese pumpkin curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover pumpkin. The curry can be made ahead of time and reheated, making it a convenient option for busy families.
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