Mark DeWolf | BEER BUILDING BLOCKS
Curry takes many different forms, as cultural and regional differences within India produce a staggering amount of variations. If you are like me, even though you know curry has so many different permutations for mid-week dining, it’s often just a dish that you add curry powder to as a means of bringing a little taste of the exotic to Wednesday night. As for what to drink, I’ve long professed the best wine to drink with curry is a beer. Curries are intense and sometimes, but not always, spicy.
This is where beer shines on the dinner table. Hoppy beer styles such as IPA (India Pale Ale) simply explode with citrus, grassy and spicy hop aromas which allow them to stand up to curry. Bonus, the naturally lower alcohol content gives beer a cooling effect, allowing them to wash away the heat of spicier Indian inspired dishes.
Thankfully, our local brewers have latched on to the IPA band wagon, and so for the perfect partner to a curry, you need not cross provincial boundaries or pass through international waters. There are plenty of local selections for you to choose from.
Prep Time: Less than 30 minutes
Total Time: Less than 1 hour
- 3 tbsp vegetable oil
- 4 tbsp yellow curry paste
- 1 tbsp ginger, minced
- 4 tbsp fish sauce
- 4 tbsp tamarind
- 2 cups coconut milk
- 1 can chickpeas, drained
- 3 cups pumpkin, cubed
- Salt to taste
- Scallion, sliced for garnish
- Mint for garnish
Directions: Place a saucepan over medium heat; add the vegetable oil, curry paste, ginger, fish sauce, tamarind, coconut milk and chickpeas cook for five minutes. Add the pumpkin and continue to cook for 20 to 25 minutes. Serve on its own or with jasmine rice. Garnish with a sliced scallion and mint.
Propeller Double IPA, 500 ml, $5.09