Wine Pairing: Sweet Potato Coconut Curry with Dry Riesling
It is that time of year! The oven is on and soup pots are simmering. You feel warm and cozy as sweet aromas fill the air. This recipe is my favorite. It pulls in fall flavors but still has a few elements of the summer harvest. Even though the recipe has several steps associated with it, it is a fairy simple. Provided are a few options depending on your personal preferences. You can either combine them or eliminate all of them. It is up to you! I always say you should cook what you would want to eat.
My go-to wine pairing for curry is always Dry Riesling
. Dry Riesling is not too sweet but it is not bone dry either. It also has a high enough acidity that it can hold its own against a creamy slightly spicy curry dish. The variety 'riesling' is often associated with an overly sweet wine. This is not always true though. Especially with a Dry Riesling and especially at Unionville. Dry Rieslings from Germany were one of the most popular wines over 100 years ago. Although palates changed and a plunge in sales were seen, recently our Dry Riesling has been sought after by customers who are enjoying the slight apple and lemon essence in our light effervescent wine. We have sold out of our 2012 Dry Riesling!
3 sweet potatoes
1 quart of stock (chicken or veggie is fine)
1 yellow onion
3 cloves of garlic
1 can of coconut milk
1 large or 3 small zucchinis
3 tablespoons of red curry
1 tablespoon paprika
1 tablespoon sugar
1 tablespoon cumin
½ tablespoon chilli powder
2 tablespoons of extra virgin olive oil
2 tsps salt - divided
1 bunch of thai basil
Option 1: Protein
- 1 lb of ground meat - I used pork
- 1 lb of shrimp - I would used cleaned and peeled shrimp
- 1 container of tofu - prepare the tofu in your favorite fashion
- 1 lb cooked shredded chicken breast
Option 2: Grain
- 2 cups of rice
- 2 cups of quinoa
Step One: The Broth
- Fill a medium stock pot with salted water and set over high heat
- Peel and cut the sweet potatoes into 1 inch cubes
- Boil the potatoes until soft **While potatoes are cooking skip ahead to step 2**
- Drain potatoes and return back to pot
- Add 1 quart of stock
- Bring back to boil
- Turn off and cool slightly. Blend until smooth
Step 2: The veggies
- Pre-heat the oven to 350F
- Cube zucchini into ½ inch cubes
- Peel eggplant and cube into ½ inch cubes
- toss with 2 tablespoons of extra virgin olive oil and 1 tsp salt
- Place vegetables on roasting pan and place in heated oven until cooked or approximately 30-40 minutes **While veggies are roasting complete step 1 or skip ahead to step 3**
Step 3: The Protein
- Mince or finely chop onion and garlic and set aside
- Place skillet or cast iron over medium heat.
- Once it is heated - add a little butter, margarine, or cooking oil and begin to slowly add your protein
- If you are using shrimp they will cook fairly quickly - 3 to 4 minutes - so be watchful. They are done once they are firm and a pretty pink color.
- If you are using ground meat - then begin to saute until cooked approximately 10 minutes
- Remove protein from skillet and set aside
- In the same skillet add the onion and garlic and saute until brown.
- Remove onion and garlic and set aside
Step 4: Bringing it all Together
Into the broth, add the roasted vegetables, cooked protein, and the sauteed onions and garlic
- Add the can of coconut milk
- Add all of the remaining spices and sugar
- Bring to a boil and allow to cook for a about 10 minutes to combine flavors
Plate this hearty curry over a grain of your choice. Garnish with thai basil and/or scallions. Serve with a glass of Unionville Vineyard's Dry Riesling.
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