Indian food’s de-facto pairing always seems to be Riesling these days, and don’t get us wrong—it’s a dynamic duo. For Babu Ji’s Jessi Singh, a curry with just the right amount of heat and spice is a solid match for a bright, citrus-y Sauvignon Blanc, which is bright enough to slice through this hearty crowd-pleaser.  

Singh suggests adding boiled Brussels sprouts, winter squash, pumpkin, and green peas to this heady curry base. Boil the vegetables in advance until fully cooked, and just toss them in at the end. Pop your JUSTIN Sauvignon Blanc and you’re sittin’ pretty. —CF    

Winter Vegetable Curry

Feeds 6  

What you’ll need:
2 large onions
1 cup ginger garlic paste (You can buy this, or make it easily at home by tossing equal parts peeled fresh ginger and garlic in the food processor with a tablespoon of olive oil.)
2 cups cashew butter
1 cup tomato puree            
4 tsp ground white pepper
4 tsp ground coriander
2 whole green chilis, like serrano
4 tsp poppy seeds 2 tsp dried red chile
4 Tbs garam masala
2 ½ Tbs sugar
8 cups heavy cream 4 Tbs rose water
Salt to taste   

In a large pan, sauté onions and ginger garlic paste together over medium-high heat until fragrant. Add tomato paste and green chili. Cook for 5 minutes, or until hot. Once hot, add spices. Cook, stirring occasionally, for 10 to 15 minutes. Add cashew butter and cook for 20 minutes, stirring occasionally. (Optional: For a silky-smooth sauce, throw what you’ve got so far in the blender. Return to pan.)

Cook until the oils start to separate from the solids in the pan. Remove from heat and add heavy cream. Stir until incorporated. Return to heat and add garam masala and rose water. Cook on high for 20-30 minutes, stirring occasionally.

Add cream to adjust consistency if desired. Add boiled vegetables and cook until heated through.
   

See what else our chefs suggest with JUSTIN Sauvignon Blanc, here, here, and here!