Tropical Chick Pea Curry
Something spicy to warm you up on winter evenings. A recipe by chef Willibald Reinbacher from the wonderful Wapalapam restaurant in Mauritius - sharing a little wine sunshine with you. Thank you Willi.
Pairing wine with spicy food can be challenging but we are here to help!
Prep: 10 mins
Cook: 30 mins
400 g cooked chick peas
For the Tomato Gravy
2 tbsp Cooking oil
300g Tomato Puree (can be canned tomato)
1 tsp Green cardamom
1 tsp Fenu greek (methi)
1 tsp Red chilli powder
1 tsp Cumin powder
20ml Cooking cream
1 tsp Graham Masala
To taste sugar or honey, salt and lemon juice
Heat the cooking oil in a large pot. Add green cardamom and methi and stir fry until the grains pop up.
Add cumin powder, chilli powder and fry for another 30 seconds.
Add tomato puree and bring to the boil.
Cook for approx. 20 minutes.
Add Graham masala and season with sugar, salt and lemon juice to taste.
Add the chick peas and serve with rice and fresh coriander.
Pairing wine with spicy food can be challenging, Rosé is a classic, but try one that's not too dry a little sweetness takes the edge off the spice. Another favourite is a fuller bodied white, something with a little barrel age. Oak also adds a sensation of sweetness to wine - even when it's dry. The cooked tomato gravy matches well with a fresh and lighter Bordeaux red too - not too tannic, Try the Château Lestrille Red, with no oak it's all about the fruit - perfect!