Sayur Masak Lemak

Updated: Apr 8, 2020

Pumpkin and kale cooked in a coconut sauce - a simple and quick recipe for any occasion!

This creamy, flavourful dish is great as a side or serve it up as main with freshly steamed rice .. and some extra sambal if you fancy more of a kick ;)

Check out our first ever recipe video below, or scroll down for the written version!

Serves 4-6 people


1 small pumpkin/squash - roughly 770g uncut

200g kale/spinach

1 onion/couple of shallots

4 garlic cloves

1 inch ginger

1 tablespoon of sambal

1 teaspoon curry powder

400mL coconut milk

200mL water

salt and pepper to season


Preheat oven to 200°C

n.b. we love the skin so we don't bother peeling pumpkins/squashes - but you can if you want!

  • Cut squash in half and remove seeds, slice into 5mm thick slices - this does not have to be exact!

  • Place slices on a baking tray and brush with oil and season with salt and pepper

  • Roast in oven for 15 minutes

Whilst that is in the oven...

  • Dice onion, garlic cloves and ginger together

  • Fry in a pan with some oil

  • Once browned add The Sambal, curry powder and salt to taste

The squash should be ready by now (fairly easy to poke a fork through it), and if not, switch the hob off and take the opportunity to start washing up! Once the squash is done..

  • Add into your pan along with the kale, coconut milk and water

  • Bring to boil, cover with a lid and leave for a further 5 minutes

Et voila! All done! Season with more salt and white pepper to taste and add more sambal if your fire still hasn't been lit!

Now Makan!

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