Cosy Up With Bruce Jack’s Bold Flavourful Shiraz And A Delicious Vegan Indian Curry
As the temperature drops, the rain is pouring down and the wind is howling, it is 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. So, Bruce Jack Wines is sharing the JOY this winter to beat the blues.
Bruce Jack Shiraz, plush and enchanting, 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 – power-packed yumminessto warm you from the inside out.It’s a wine that not only captures the essence of the winter season but also enhances your culinary experiences to new heights. Bruce Jack Shiraz is an absolute win with anIndian curry, the spice of the curry balanced by the bold, peppery awesomeness of the wine, creating a perfect harmony of flavours.
To spread the JOYthis winter, Bruce Jack Wines is sharing a favourite Vegan Pea and Potato Indian Curry recipe. So, cosy up in the kitchen and get cooking. Invite your friends around, open a bottle of Bruce Jack Shirazand share the JOY.
Full of deep, satisfying flavour, curries are a great way to chaseaway cold winter nights – especially if the curry contains potatoes. Bruce Jack Wines’ Vegan Pea and Potato Indian Curry is a winter winner.A recent addition of sweet potatoes to the recipe has taken the curry to a whole new level. This is real comfort food! See recipe attached
Bursting with flavour and exceptionally well-priced, Bruce Jack Shiraz is your new best friend this winter.It is part of the Bruce Jack Lifestyle Range which strives for unbeatable value by expertly blending grapes from diverse vineyards with distinct climates and soils, crafting deliciously balanced and complex, yummy wines. 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 at https://brucejack.com/our-wines/bruce-jack-lifestyle/R79.99
Bruce Jack Wines Vegan Pea & Potato Curry Recipe
BRUCE JACK WINES VeganPea&PotatoCurry
PrepTime: 10Minutes
CookTime:20 Minutes
Yield: Serves 6
INGREDIENTS AND PREPARATION
5 medium potatoes (peeled & chopped into bite-sized pieces)
1 cup of sweet potato (peeled & chopped into bite-sized pieces)
1small onion(chopped)
2 tomatoes(blended)or one can of diced tomatoes
1.5 cups water or vegetable broth
3 cloves garlic(minced)
1 raw Jalapeño pepper(chopped)
1/2 cup frozen peas ”
2.5cm piece of ginger(minced)
1 tsp cumin seeds (crushed) or ground cumin
1tsp coriander seeds(crushed)or ground coriander
1/2tspturmericpowder 1cupofsweet potato (peeled &chopped into bite-sized pieces)
1/4tspcayennepepper
1/2tspgarammasala
1/2tspofdriedcurrypowder
1tspsalt(or to taste)
1tspofmaplesyruporunrefined coconut sugar
1/2 cup of fresh cilantro (coriander) chopped forserving
Optional”redpepper/chilli flakes for extra heat when serving,and a dollop of vegan sour cream or plain, dairy-free yogurt for topping
INSTRUCTIONS
- cook the potatoes and sweet potatoes until slightly tender using an airfryer,oven.o rbyboiling. Preheatto180°C and cook for about ten minutes.
- Then, if you are using wholespices rather than ground,coarsely crush the cumin and coriander seeds in aspice grinder or by hand using a mortar and pestle.
- Add the tomatoes,250mI 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 eeds 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.
- 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 ten minutes
- Add the pre-cooked potatoes and sweet potatoes, stir and cover for another ten 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.
- 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.
- IO.An optional dollop of vegan sour cream, or plain, dairy-free yogurt for topping your curry tastes wonderful with the potatoes and acts as a coolant if you opt to go spicier with the seasonings.
NOTE:For added protein,you can include chicken.
WINE PAIRING – OUR DELICIOUS BRUCE JACK LIFESTYLE SHIRAZ
South African Shiraz sits perfectly between the block busters of the Barossa and the refinement of the Rhône. We love the raspberry, Indian spice and ripeplum aromas.The palate is full and rich, with dark chocolate,black forest fruit,and smooth,sexy tannins.It can been enoyed now or cellared at a coo ltemperature for up to 5years.