Kari Labu (Malay Pumpkin Curry) is a traditional Malaysian recipe for a classic vegetarian curry of pumpkin in a lightly-spiced gravy. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Malay Pumpkin Curry (Kari Labu).
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Malaysia’s cuisine is very diverse, with influences from India, China, Britain, Nyonya and native Malay influences. When I was studying for my degree I worked at a Malay-Chinese restaurant in London. I’m now re-visiting and dusting-off some of the recipes I learnt there and presenting them here. The most notable feature of this curry is the extensive use of mustard seeds.
Ingredients:
2 tbsp oil
1 tbsp brown mustard seeds
2 stalks curry leaves
1 onion, chopped
1 tsp red chilli powder (or cayenne pepper)
2 tsp curry powder (Malaysian fish curry powder, for preference)
1/2 tsp ground turmeric
500g (1 lb) pumpkin, peeled and chopped
1/2 tsp sea salt
Method:
In a skillet, heat oil with the mustard seeds and curry leaves. Continue frying until the seeds begin to pop (about 2 minutes).
Add onion and fry until golden brown (about 6 minutes). Scatter over the chilli powder, curry powder and turmeric. Stir to combine and fry for 30 seconds.
Now add the pumpkin and stir-fry for 1 minute, so that the pumpkin gets coated with the spices. Season with the salt, add 360ml (1 1/2 cups) water and bring to a boil. Reduce to a simmer and cook for 15 minutes, occasionally stirring.
Accompany with dhal and brown rice for a fully balanced vegetarian meal.
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