We need to speak about this delicious combination. Spicy coconut curry and pumpkin. Two of my favourites married into one, prepared with minimal effort.
I absolutely can’t let pumpkin season pass without preparing a delicious pumpkin curry.
It’s unquestionable pumpkin and spices pair extremely well. And this sweet and spicy pumpkin coconut curry is perfect for a fall dinner with family or friends.
Food and Wine Pairing: What to drink with a sweet-spicy pumpkin curry
There are a couple of options when it comes to matching the best wine to this creamy, sweet and mildly spicy pumpkin curry.
With spicy dishes, you never go wrong with an off-dry German Riesling. The slight sweetness of these wines in combination with bright acidity will help to tame the heat of the dish.
The same is true for a floral fragrant Gewürztraminer or Pinto Grigo (Weissburgunder).
If you love Chardonnay, a fruity, unoaked, or lightly oaked Chardonnay would also work with this particular curry thanks to the creamy, only mildly spicy coconut cream.
There is however another pairing that never fails to beautifully matches spicy food: Champagne or sparkling wines. Off-dry and lighter, fruitier styles in particular will pair well with spicy and hot dishes.
For the pumpkin coconut curry, I picked a Crémant de Loire rosé.
Tasting Notes: Louis Despas Crémant de Loire Brut Rosé
Louis Despas Crémant de Loire Brut Rosé from Bouvet Ladubay is an elegant, refreshing sparkling rosé made 100% from Cabernet Franc – one of the AOC approved grape variety for Crémant sparkling wines.
After vinification, the wine is matured for a minimum of 12 months on the yeast in a traditional bottle fermentation process.
In the glass, an intense pink with a fine, persistent perlage.
On the nose, aromas of raspberry, currant, cherry, grapefruit, and citrus, followed by notes of brioche.
On the palate, dry, firm, and crispy, yet round with an elegant complexity. Pleasant notes of berries and a hint of citrus.
Recipe: Pumpkin Coconut Curry
Serves 4
600 g pumpkin (butternut, Hokkaido or muscat), pealed, cored and diced
200 g parsnip, pealed and diced
150 g brussels sprouts
1 onion, finely chopped
2 red chili, finely chopped
1 teaspoon finely chopped ginger
1 tablespoon clarified butter
1 tablespoon tomato paste
1 tablespoon Garam Masala
250 ml vegetable broth
500 g coconut cream
½ bunch coriander
salt, pepper
Method
In a large skillet, heat the clarified butter over medium heat. Add onion, ginger and chili and fry for about one minute. Add pumpkin, parsnip and brussels sprouts and cook for another 3-4 minutes. Add tomato paste and Garam Masala, season with salt and pepper.
Finally, add vegetable broth and coconut cream. Bring to a boil, reduce heat and continue to simmer for 20-25 minutes until soft.
Serve topped with some coriander leaves.
Carrots and Tigers 