AS the temperature drops, the rain is pouring down and the wind is howling, it’s the perfect time to indulge in some warming winter comforts. It’s the season for cosy evenings by the fire, hearty meals, good company and, of course, a robust red wine to soothe the soul. Bruce Jack Wines is sharing the joy this winter to beat the blues.
Bruce Jack Shiraz, bold and spicy, is a true winter warmer. The aroma of ripe plummy fruit with a grind of pepper lead to a palate full and rich with Black Forest fruit, Indian spices and dark chocolate. Bruce Jack Shiraz is a winner with an Indian curry, the spice of the curry balanced by the bold, peppery awesomeness of the wine.
Bursting with flavour and exceptionally well-priced at R79,99, Bruce Jack Shiraz is your new best friend this winter. It is part of the Bruce Jack Lifestyle Range which strives for unbeatable value. All Bruce Jack wines are vegan-friendly. Pop into your local Spar or Tops at Spar to get your bottle of Bruce Jack Lifestyle Shiraz, or buy online.
VEGAN PEA & POTATO CURRY
Prep time: 10 minutes
Cook time: 20 minutes
Yield: Serves 6
Ingredients
- 5 medium potatoes (peeled & chopped into bite-sized pieces)
- 1 cup of sweet potato (peeled & chopped into bite-sized pieces)
- 1 small onion (chopped)
- 2 tomatoes (blended) or one can of diced tomatoes
- 1½ cups water or vegetable broth
- 3 cloves garlic (minced)
- 1 raw jalapeño pepper (chopped)
- ½ cup frozen peas ”
- 2½ cm piece of ginger (minced)
- 1 tsp cumin seeds (crushed) or ground cumin
- 1 tsp coriander seeds (crushed) or ground coriander
- ½ tsp turmeric powder 1 cup of sweet potato (peeled & chopped into bite-sized pieces)
- ¼ tsp cayenne pepper
- ½ tsp garam masala
- ½ tsp of dried curry powder
- 1 tsp salt (or to taste)
- 1 tsp of maple syrup or unrefined coconut sugar
- ½ cup of fresh coriander, chopped for serving
- Optional red pepper/chilli flakes for extra heat when serving, and a dollop of vegan sour cream or plain, dairy-free yoghurt for topping
Method
- To speed things up. cook the potatoes and sweet potatoes until slightly tender using an air fryer, oven or by boiling.
- If you are using whole spices rather than ground, coarsely crush the cumin and coriander seeds in a spice grinder or by hand using a mortar and pestle.
- Add the tomatoes, 1 cup of water. garlic. and ginger to a blender or food processor, and blend into a purée.
- To keep this meal oil-free, heat a splash of broth or water in a deep skillet over medium heat. Add the crushed cumin seeds and coriander and cook for a minute or so while stirring. Add another splash of water or vegetable broth if the toasty spices become too dry.
- Stir in the chopped onion and cook for three or four minutes or until the onion looks translucent. Then. sprinkle in the ground turmeric and cayenne, stirring and cooking for another minute or two.
- Stir in the blended tomato purée and cook for four minutes. Add the salt and cook for 10 minutes.
- Add the pre-cooked potatoes and sweet potatoes, stir and cover for another 10 minutes over medium to high heat.
- Stir in the garam masala and frozen peas, cover and cook for a minute – or just enough to thaw and warm the peas.
- Taste and adjust the salt as needed. Stir in about half of the chopped cilantro and serve with additional cilantro and optional red pepper/chilli flakes on the side for more heat.
- Enjoy this dish spooned over a batch of your favourite rice. An optional dollop of vegan sour cream, or plain, dairy-free yoghurt for topping your curry tastes wonderful with the potatoes and acts as a coolant if you opt to go spicier with the seasonings.
- For added protein, you can include chicken.
Bruce Jack Wines
Call 021 180 3668, email wineadventures@brucejack.com
