Alsace, Chenin Blanc, Food and Wine, France, Vegetables, Germany, Gewürztraminer, Grenache, Pulses, Loire, Marlborough, Moselle, Moselle, New Zealand, Pays d'Oc, Pulses, Rhône, Riesling, Sauvignon Blanc, Season, Vegan, Vegetables, Viognier, Vouvray, Wine and food, Winter

Pumpkin and lentil curry with coconut milk

Posted on by Foodie
Wine with food - Pumpkin and lentil curry with coconut milk, basmati rice, naan bread and Gewürztraminer Alsace AOC
19
Nov
Jump to Recipe Print Recipe

Hearty pumpkin and lentil curry with an exotic flavor

Wine and food find a harmonious combination here in a creamy pumpkin and lentil curry with coconut milk, which delights with its balanced spiciness and mild sweetness. Wine with food is all about enjoyment with the right accompaniment, and this dish combines vegetable proteins with the fruity, exotic flavor of pumpkin. The coconut milk brings a gentle creaminess that balances the curry spices, making the dish both nourishing and comforting. Ideal for cozy winter evenings or social gatherings, this vegan curry is sure to impress with its versatility and fresh taste, which is further enlivened by lime juice and fresh coriander. This recipe is easy to adapt and uncomplicated to prepare for both experienced cooks and beginners.

Ideal wine accompaniment: Gewürztraminer d’Alsace AOC (Alsace, France)

The Gewürztraminer from Alsace impresses with its pronounced aromatic notes of rose petals, lychee and exotic spices, which ideally complement the pumpkin and lentil curry. Its fresh acidity balances out the creamy texture of the coconut milk, while the spicy and fruity nuances emphasize the warm spices of the curry without overpowering them. This aromatic white wine goes perfectly with the light sweetness of the pumpkin and the intense lentil flavors, creating a harmonious combination of food and wine. The elegant structure of the Gewürztraminer rounds off the enjoyment and makes it the perfect choice for this complex yet mildly spicy dish.

Further wine recommendations for this dish

Mosel Riesling Kabinett (Mosel, Germany)
This fresh Riesling with its lively acidity and fine fruit notes of apple and peach brings a refreshing lightness to the wine that balances out the creaminess of the curry. Its mineral nuances harmonize with the spices and support the freshness of the lime juice, while the moderate sweetness goes well with the mild spiciness.

Sauvignon Blanc (Marlborough, New Zealand)
With its intense aromas of gooseberry, passion fruit and a present freshness, this Sauvignon Blanc provides a lively accompaniment to the dish. Its crisp acidity accentuates the herbal and citrus notes of the curry and makes for a lively, invigorating taste experience.

Viognier Pays d’Oc IGP (Rhône, France)
The full-bodied Viognier impresses with aromas of peach, apricot and light floral notes. It complements the creamy coconut milk and pumpkin with its velvety texture and spicy, slightly exotic notes, perfectly rounding off the rich curry.

Chenin Blanc Vouvray AOC (Loire, France)
With its combination of freshness, fruitiness and subtle minerality, Chenin Blanc brings a pleasant balance to the spicy curry. The flexible structure of the wine matches the variety of spices and rounds off the dish with its lively acidity and subtle sweetness.

Grenache Blanc Côtes Catalanes IGP (Roussillon, France)
This white Grenache impresses with fruity and spicy nuances that support the pumpkin and lentil curry without dominating. The light creaminess and spicy freshness of the wine harmonize with the different flavours of the dish and create a well-rounded combination.

The recipe:

Wein zum Essen – Kürbis-Linsen-Curry mit Kokosmilch, Basmatireis, Naan-Brot und Gewürztraminer Alsace AOC

Kürbis-Linsen-Curry mit Kokosmilch

Dieses cremige Kürbis-Linsen-Curry mit Kokosmilch besticht durch seine ausgewogene Mischung aus würzigen Curryaromen, süßlichem Kürbis und proteinreichen Linsen. Die pflanzliche Kokosmilch sorgt für eine sanfte Cremigkeit, die das Gericht mild und aromatisch macht. Frischer Limettensaft und Koriander verleihen ihm eine frische, lebendige Note. Das vegane Gericht ist leicht zuzubereiten, gesund und ideal für gemütliche Wintertage oder ein wärmendes Abendessen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main course, Soup, vegan
Cuisine Asian, Vegan
Servings 2 Personen
Calories 450 kcal

Cooking utensils

  • 1 Großer Kochtopf
  • 1 Kochlöffel
  • 1 Schneidebrett
  • 1 Küchenmesser
  • 1 Messbecher

Ingredients
  

Gemüse & Hülsenfrüchte:

  • 450 g Kürbis gewürfelt
  • 180 g rote Linsen gewaschen
  • 1 große Zwiebel gehackt
  • 4 Knoblauchzehen gehackt
  • 5 cm Ingwer gehackt

Gewürze & Flüssigkeiten:

  • 2 EL Currypulver z.B. Madras
  • 400 ml Kokosmilch
  • 480 ml Gemüsebrühe
  • 400 g gehackte Tomaten Dose
  • Saft von ½ Limette
  • Salz und Pfeffer nach Geschmack

Extras:

  • 2 EL Cashewmus oder Mandelmus
  • Frischer Koriander zum Garnieren

Preparation
 

Vorbereitung:

  • Kürbis, Zwiebeln, Knoblauch und Ingwer klein schneiden und Linsen waschen.

Anbraten:

  • Zwiebeln in etwas Öl glasig braten, Knoblauch und Ingwer kurz mitrösten.

Kochen:

  • Currypulver, Kürbis, Linsen zugeben und kurz anbraten. Tomaten, Brühe, Kokosmilch und Cashewmus einrühren, zum Kochen bringen.

Garen:

  • Hitze reduzieren, zugedeckt ca. 25-30 Minuten köcheln lassen bis Linsen und Kürbis weich sind.

Verfeinern:

  • Mit Limettensaft, Salz und Pfeffer abschmecken, mit frischem Koriander bestreuen.

Empfohlene Beilagen:

  • Basmatireis
  • Naan-Brot
  • Geröstete Cashewkerne

Nutritional values per portion

Calories: 450kcalCarbohydrates: 60gProtein: 20gFat: 14g
Keyword Curry, Gewürztraminer, Coconut milk, Pumpkin, Lenses, vegan, Winter dishes
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat
Avatar Wine and Food Lover
Foodie