Tuesday, 8 January 2013

spinach, tomato and chick pea curry

Ooooh we're a grumpy house today: Milo's back to school, Ana's back to school and I've developed Right Nostril Randomly Leaking Bright Yellow Liquid Snot, or sinusitis according to the internet.

Less-than-replete from the left-over mushroom soup, we all need a pick-me-up, with added cold and Right Nostril Randomly Leaking Bright Yellow Liquid Snot-beating properties. So hearty curry it is, with extra ginger for health, and extra spices to try and get through the plug of mucus:

Even if I say so myself, it's probably my best effort yet, and certainly more entertaining and satisfying than Gok's new dating show. At least Ana has promised never to watch it again...

Wine Time
So what have we got here then? This dish is a strange mix of earthiness from the pulses and spinach, and some sweetness and aromatics from the spices. Kiwi Sauvignon loves Asian foods, as would an off-dry Riesling or even a Gewurztraminer for all the same reason - the residual sugar balances the heat of the spice, and they're all packed with tropical aromas.

Your other port of call I reckon would be a great Rosé - you know the drill though: super crisp, pale pink and very dry.

spinach, tomato and chick pea curry - Waitrose Recipe Cards, Early September 2010

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