Page 181 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

Butternut Squash Curry Kare Labu

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.

SERVES 4
PREPARATION TIME: 7-10 MINUTES
COOKING TIME: 30-40 MINUTES
1 butternut squash (600 g)

6-10 cloves garlic

1 large shallot

2-3 bird’s-eye chili peppers, finely chopped (optional)

½ tablespoon finely chopped galangal or ginger