Home » Indonesian Cooking » Butternut Squash Curry (Kare Labu) Recipe

Butternut Squash Curry (Kare Labu) Recipe

Butternut Squash Curry (Kare Labu) Recipe

Butternut Squash Curry (Kare Labu) Recipe

The squash and pumpkin family is very popular in certain regions of the Indonesia, with most dishes prepare them as either curries or desserts. Don’t be intimidated by all the ingredients listed—they are all readily available at Asian grocery stores. If you can’t find palm sugar (gula jawa) and tamarind cocentrate, you can substitute dark brown sugar and lime juice. Whenever possible though, try to use the original ingredients because any substitutions will inevitably alter the flavors. Combining creamy, spiced coconut milk with aromatic herbs, this dish is tender, savory, and sweet all at once. Butternut Squash Curry is a one-pot meal that is easy to prepare and keeps in the refrigerator for up to a few days.

Ingredients :

    • 1 butternut squash (600 g)
    • 6-10 cloves garlic
    • 1 large shallot
    • 2-3 bird’s-eye chili peppers, finely chopped (optional)
    • 1/2 tablespoon finely chopped galangal or ginger
    • 1 tablespoon oil
    • 2 stalks lemongrass, tender inner part of bottom third only, finely minced
    • 1 teaspoon curry powder
    • 1 cup (250 ml) coconut milk
    • 2 tablespoons dark brown sugar or maple sugar (or Indonesian palm sugar)
    • 11/2 tablespoons tamarind concentrate or dried tamarind
    • 3 star anise pods
    • 1/4 cup kaffir lime leaves, loosely packed and rinsed (20 leaves) or 2 teaspoons lime zest
    • 1 teaspoon salt
    • 1 teaspoon ground coriander

Method :

    1. Peel the skin off of the squash. Slice the squash into bite-size chunks and set aside.
    2. Grind the garlic, shallot, chili peppers, and galangal or ginger using a mortar and pestle or food processor, until they form a smooth paste.
    3. Place a large pot or wok over high heat. Add the oil and sauté the paste along with the lemongrass and curry powder until fragrant, about 2 minutes.
    4. Pour in the coconut milk and gently spoon in the squash. Stir thoroughly and allow the coconut milk to come to a vigorous boil. Then turn the heat down to medium high.
    5. Add the dark brown sugar, tamarind, star anise pods, lime leaves, salt, and ground coriander to the stew. Stir until well mixed. Simmer for 20 to 30 minutes until the squash is fork tender. Serve with steamed white rice.