4 Delicious and Practical Recipes for Pumpkin Vegetable in Coconut Milk, Perfect to Enjoy with Lontong or Ketupat

Kapanlagi.com - Coconut milk pumpkin vegetable is a very popular dish in Indonesia. Its savory and slightly sweet taste, combined with the tempting aroma of spices, makes it a favorite choice to serve at various events. The tender pumpkin, delicious thick coconut milk, and distinctive spice blend make this dish so appetizing.

Not only is it delicious, but coconut milk pumpkin vegetable is also rich in nutrients, as it contains fiber, vitamins, and minerals that are good for the body. With various ingredients, you can adjust this recipe with whatever you have at home. Whether with added eggs, tempeh, tofu, or long beans, each variation of this recipe will provide a different yet equally appetizing flavor.

Here are some variations of coconut milk pumpkin vegetable recipes that you can try. Each recipe has an easy method and simple ingredients.

1. Recipe for Long Bean and Pumpkin in Coconut Milk

Recipe for Pumpkin Vegetable with Coconut Milk and Long Beans (credit: Cookpad Ryana Dhewi)

This long bean and pumpkin dish in coconut milk combines the savory flavor of coconut milk with the crunchy texture of long beans. The process of sautéing the fragrant spices will enhance the deliciousness of this dish. Perfect for those looking for a simple yet tasty meal.

Ingredients:

• 2 pieces of pumpkin, cut into matchsticks
• 10 pieces of long beans, cut
• 2 packets of instant coconut milk
• 2 pieces of bay leaves
• 4 pieces of lime leaves
• 2 stalks of lemongrass, crushed
• 4 cm of galangal, crushed
• Salt to taste
• Sugar to taste
• 1 liter of water

Ground Spices:

• 10 shallots
• 4 cloves of garlic
• 10 curly red chilies
• 10 bird's eye chilies

How to Make:

1. Sauté the ground spices, bay leaves, lime leaves, lemongrass, and galangal. Sauté until the spices are cooked and fragrant.
2. Add the pumpkin and long beans, stir well. Add water, instant coconut milk, salt, and sugar to taste. Stir again until all ingredients are mixed.
3. Cook until boiling and the vegetables are tender. Adjust the seasoning and it's ready to be served with rice cakes.

2. Recipe for Pumpkin Vegetable with Coconut Milk and Boiled Eggs

Recipe for Pumpkin Vegetable with Coconut Milk and Boiled Eggs (credit: Cookpad Della Riany)

This pumpkin vegetable with coconut milk and boiled eggs offers a combination of savory and chewy flavors from the boiled eggs. Serving this dish is easy and practical for family meals. The rich deliciousness of the coconut milk makes this dish even more appetizing.

Ingredients:

• 1 pumpkin
• 5 boiled eggs
• 10 pieces of tofu
• 400 ml of water
• 1 pack of instant coconut milk
• 1 stalk of lemongrass
• 2 bay leaves
• 2 pieces of galangal
• Cooking oil as needed
• Seasoning as needed
• Brown sugar as needed
• Salt as needed

Sliced Spices:

• 1 large red chili
• 2 large green chilies

Ground Spices:

• 5 shallots
• 3 garlic cloves
• 2 candlenuts
• 2 pieces of turmeric
• 1 large red chili
• 4 bird's eye chilies

Instructions:

1. Cut the pumpkin into matchstick-sized pieces, rub with a little salt, wash thoroughly, and drain.
2. Fry the tofu until half-cooked. If desired, it can be fried until fully cooked or not fried at all.
3. Blend all the ground spices until smooth.
4. Heat the oil, sauté the ground spices, bay leaves, lemongrass, galangal, and sliced chilies until fragrant.
5. Add the pumpkin, stir until mixed with the spices.
6. Add water, brown sugar, seasoning, and instant coconut milk. Wait until it boils.
7. Add the tofu and boiled eggs. Let it cook until thickened slightly.
8. Add salt, taste, and serve.

3. Recipe for Pumpkin Vegetable with Coconut Milk and Tofu

Pumpkin Vegetable Recipe with Coconut Milk and Tofu (credit: Cookpad Nanan Wahyuni)

This pumpkin vegetable with coconut milk and tofu combines the savory taste of coconut milk with the softness of tofu. This dish offers a rich flavor and delightful texture. Perfect to serve for those who want to enjoy coconut milk vegetables with easily available ingredients.

Ingredients:

• 1 piece of pumpkin, cut into matchsticks
• 2 shrimp
• 2 boxes of silken tofu, cut into cubes
• 3 pieces of bay leaves
• 1 finger-sized piece of galangal, crushed
• 65 ml thick coconut milk and 500 ml water
• 1 tbsp palm sugar
• Salt and mushroom broth

Ground Spices:

• 1 large red chili (remove seeds)
• 9 small red chilies
• 7 shallots
• 1 tsp fried garlic
• 3 candlenuts

How to Make:

1. Cut the pumpkin, wash it, and massage it with a little salt. Rinse again and drain.
2. Clean the shrimp and wash. Fry the ground spices briefly until wilted, then blend until smooth.
3. Sauté the ground spices until fragrant, add bay leaves and galangal, then sauté until aromatic.
4. Add the pumpkin, shrimp, and fried tofu. Cook briefly, then pour in the coconut milk.
5. Add palm sugar, salt, and mushroom broth. Taste, then cook until the vegetables are cooked and the pumpkin is tender.
6. Once cooked, sprinkle with fried shallots and serve.

4. Pumpkin Vegetable Recipe with Coconut Milk and Tempe

Recipe for Pumpkin Vegetable with Coconut Milk and Boiled Eggs (credit: Cookpad Elfin Siswaty)

The pumpkin vegetable with coconut milk and tempe combines the deliciousness of tempe with pumpkin in a coconut milk broth. This dish offers a rich umami flavor and is nutritious. Practical and delicious, it's perfect for those who love tempe in coconut milk dishes.

Ingredients:

• 2 pieces of pumpkin, sliced lengthwise
• 1/2 block of tempe, diced
• 4 boiled eggs
• 1 small package of kara coconut milk
• Salt, pepper, seasoning, and white sugar

Ground Spices:

• 4 cloves of garlic
• 4 shallots
• 2 red chilies, seeds removed
• 3 candlenuts
• 1 piece of turmeric

How to Make:

1. Boil the eggs, peel, and set aside.
2. Sauté the ground spices until cooked, then blend them.
3. Sauté the ground spices until fragrant, add the pumpkin. Cook the pumpkin until half-cooked and tender.
4. Add enough water, then add salt, pepper, seasoning, and white sugar. Taste it.
5. Add the diced tempe, then pour in the kara coconut milk. Stir until the coconut milk is mixed with the broth.
6. Add the boiled eggs and cook until all the ingredients are cooked.
7. Serve this pumpkin vegetable with coconut milk and tempe dish.

Those are some delicious coconut pumpkin recipes. Happy trying!

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