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The Caterer

Wagamama pumpkin curry

29 October 2010 by
Wagamama pumpkin curry

Our seasonal recipe for pumpkin curry comes courtesy of http://www.hotelduvin.com/hotels.aspx" target="_blank" rel="noreferrer">Wagamama ](http://www.wagamama.com/)while Ronan Sayburn, director of wine and spirits at [Hotel du Vin, recommends the best wines to accompany the dish.

INGREDIENTS

â- 1 small pumpkin, peeled, deseeded and cut into wedges
â- 2 courgettes, cut into small chunks
â- 6 button mushrooms, halved
â- 4 baby sweetcorn
â- Handful of sugarsnap peas
â- 4 x 2.5cm cubes of firm tofu
â- 100g brown rice
â- 2 handfuls of baby spinach
â- Handful of chopped coriander
â- 4tbs vegetable oil
â- 200ml coconut ginger sauce

For the coconut ginger sauce(makes about 500ml) â- 3 garlic cloves, peeled and finely chopped
â- 2.5cm piece of fresh ginger root, peeled and grated
â- 2.5cm piece of galangal, peeled and grated
â- 4 lemongrass sticks, outer leaves removed, finely chopped
â- 500ml hot water
â- ½ tsp salt
â- 2tsp sugar
â- ½ can of coconut milk
â- 3tbs roughly chopped fresh coriander
â- Salt and pepper
â- Mikku powder


METHOD

Heat a wok over a medium heat for 1-2 minutes until almost smoking and add the vegetable oil.

Add the pumpkin, courgettes, mushrooms, baby sweetcorn and sugarsnap peas and stir fry for 2 minutes.

Add the tofu and the coconut ginger sauce, season with a little salt and continue cooking for a further 15-20 minutes, or until the pumpkin is tender.

For the coconut ginger sauce

Heat the oil in a heavy-bottomed frying pan over a low heat. Add the garlic, ginger, galangal and lemongrass. Sauté gently over a moderate heat for 6-8 minutes, stirring until softened and fragrant but not coloured. Add the hot water, bring to the boil then add the salt, sugar and mikku powder. Lower the heat and simmer for a further 20 minutes until reduced by half. Stir in the coconut milk, heat for a further 2 minutes and remove from the heat. Add the chopped coriander. Check the seasoning before serving and adjust if necessary.


RECOMMENDED WINE

With a dish like pumpkin curry you need a big wine - ideally one with residual sugar and tropical fruit. Traditional Asian flavours are a good match to Alsatian GewÁ¼rztraminer, which is rose petal and lychee-scented, and mango-flavoured with a warming alcohol spice on the finish.

Domaine Zind-Humbrecht in Alsace is making this style. For something New World try the excellent Rieslings from Felton Road in Central Otago in New Zealand, with lots of ripe passion fruit and honeysuckle aromas, citrus palate and a touch of sweetness to tame the spices.

Ronan Sayburn MS is director of wine and spirits at Hotel du Vin

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