Cozy Up with Bruce Jack’s Bold Shiraz & 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 cozy 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 yumminess to 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 an Indian curry, the spice of the curry balanced by the bold, peppery awesomeness of the wine, creating a perfect harmony of flavours.
To spread the JOY this winter, Bruce Jack Wines is sharing a favourite Vegan Pea and Potato Indian Curry recipe. See recipe below. So, cosy up in the kitchen and get cooking.
Invite your friends around, open a bottle of Bruce Jack Shiraz and share the JOY.
Full of deep, satisfying flavour, curries are a great way to chase away 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!
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
Taste Bruce Jack Wines
Jack@SKYE
Bruce Jack, legendary winemaker extraordinaire, has opened a cellar door in the Mother City, the one-and-only, first-ever rooftop wine tasting centre with a pool deck and spectacular 360° views. JOY’n the Fun at Jack@SKYE, where it is always JOY O’Clock,for some delicious canapé and wine pairings. Knowledgeable brand ambassador, Awonke, will guide you through the exciting flights of Bruce Jack Wines. Located at The Hyde Hotel, 13 London Rd, Sea Point. Don’t miss this unique and unforgettable rooftop experience, embracing the magic of Cape Town!
Stanford Wine Bar
For those who wish to explore a little more, why not enJOY a weekend break and experience some of Bruce Jack’s finest wines in the welcoming atmosphere of the Stanford Wine Bar. Whether you’re a wine aficionado or just curious to explore new flavours, this wine bar is the ideal destination. Located at the Stanford Kitchen, 19 Queen Victoria St, Stanford.
Bruce Jack Wines
We are a winemaker-driven, family business and we believe the concept of “value” is as important when enJOYing an everyday wine as it is when tasting something rare and very expensive. We take our winecraft very seriously, but we don’t take ourselves too seriously. We believe in having fun, but we also believe in standing up for the underdog and doing the right thing. We believe the best wine always portrays the hallmarks of authenticity and honesty. We believe wine should add JOY to life.
The Jack Journal
When Bruce Jack’s not making wine, he’s thinking about ways in which he can bring wine to life. To Bruce the world of wine is a way of exploring almost everything else in life, from religion, to science, to socio-political angst, to geology, to imagination, to breathtaking adventure, to rich history, captivating wildlife, to business, to cultural eccentricities, to inspiring art, music, soulful poetry, food, beer, social upliftment, the environment, surfing… to the very source of life.
Thus, Bruce’s Jack Journal was born, an eclectic magazine about the world that wine tries to live in. If we are inspired by what comes out of a wine bottle, what inspires the people that drink it?
The newly released Jack Journal Volume 7 is available at Exclusive Books, selected Woolworths, Spar, Pick ‘n Pay and CNA stores.
Bruce Jack Wines: Vegan Pea & Potato Curry
Ingredients
- 5 medium potatoes peeled & chopped into bite-sized pieces
- 1 cup of sweet potatoes peeled & chopped into bite-sized pieces
- 1 small 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
- 2.5 cm piece of ginger minced
- 1 tsp cumin seeds crushed or ground cumin
- 1 tsp coriander seeds crushed or ground coriander
- 1/2 tsp turmeric powder 1 cup of sweet potato peeled & chopped into bite-sized pieces
- 1/4 tsp cayenne pepper
- 1/2 tsp garam masala
- 1/2 tsp of dried curry powder
- 1 tsp salt or to taste
- 1 tsp of maple syrup or unrefined coconut sugar
- 1/2 cup of fresh cilantro 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 yogurt for topping
Instructions
- 1.To speed things up. cook the potatoes and sweet potatoes until slightly tender using an air fryer, oven. or by boiling. Preheat to 180°C and cook for about ten minutes.
- Then, 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, 250mI of water. garlic. and ginger to a blender or food processor, and blend into a purée.
- 4.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 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.
- 9.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 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 non vegan option you can include chicken or ground beef.