Strangely enough despite going to the shops today, tonight we're in left-over mode as inexplicably there were some unloved tomatoes hiding in the fridge, alongside a bag of spinach. Well, the spinach is more explicable because I suspect most of us have salad sadly wilting away. Anyway rather than bin it, it's rescued in the form of one our favourite curries - Waitrose's spinach, tomato and chick pea curry.
Regular readers will note (other than my ongoing battle with tardiness), this is a regular meal chez Barnes. It's also unusual in that rather than making my own curry paste, it's probably the only recipe I make with a bottled sauce, and tonight it's Patak's Madras. I think it's one of the main reasons why we like it, because you can easily vary the flavours and spice level from week-to-week with a different sauce.
Tonight we also get Milo back on the curry bandwagon. He turns his nose up at the spinach - "It's slimy! - but everything else goes down a treat, accompanied by healthy dollop of yoghurt. To be honest, as he loves chick peas, rice and tomatoes, I'm not standing for much moaning.
Wine Time
Partly due to the aforementioned paste variations, this is a very adaptable meal to pair with wine. Generally you could team it with a crisp white with a touch of residual sugar as it can be quite spicy, think Riesling, Gewurtz, Pinot Gris or Viognier. We went red tonight, and Chile's heroic Carmenere is a great go-to with curry, but I'd wager a new wave young vintage Rioja would be a great alternative. Obviously no wine for Milo.
sources
spinach, tomato and chick pea curry - Waitrose Recipe Cards, Early September 2010
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