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:
Pumpkin and lentil curry with coconut milk
Cooking utensils
- 1 Large saucepan
- 1 Cooking spoon
- 1 Cutting board
- 1 Kitchen knife
- 1 Measuring cup
Ingredients
Vegetables & pulses:
- 450 g Pumpkin diced
- 180 g red lentils washed
- 1 large onion chopped
- 4 Garlic cloves chopped
- 5 cm Ginger chopped
Spices & liquids:
- 2 tablespoon curry powder e.g. Madras
- 400 ml Coconut milk
- 480 ml Vegetable broth
- 400 g chopped tomatoes Can
- Juice of ½ lime
- Salt and pepper to taste
Extras:
- 2 Tbsp cashew butter or almond butter
- Fresh coriander to garnish
Preparation
Preparation:
- Chop the pumpkin, onions, garlic and ginger and wash the lentils.
Sauté:
- Fry the onions in a little oil until translucent, add the garlic and ginger and fry briefly.
Cooking:
- Add the curry powder, pumpkin and lentils and fry briefly. Stir in the tomatoes, stock, coconut milk and cashew butter, bring to the boil.
Cooking:
- Reduce the heat, cover and simmer for approx. 25-30 minutes until the lentils and pumpkin are soft.
Refine:
- Season to taste with lime juice, salt and pepper and sprinkle with fresh coriander.
Recommended sides:
- Basmati rice
- Naan bread
- Roasted cashew nuts
