For a long time I tried to produce Indian food in my own home with very little success. Then, I realized the virtue of a few choice ingredients, and I was able to make a curry that, while not terribly authentic, is delicious and satisfying. One key ingredient is fresh coriander! I like to grind it myself with a mortar and pestle. You start with olive oil, chili flakes and garlic, then add the ground coriander. When the garlic has begun to cook into the oil, add some canned diced tomatoes. After a few minutes you can start to add your veggies. I love cauliflower in curries, so that’s what I used in this one. Then, I usually add a legume. Peas are delicious in Indian food, because they soak up all of the intense flavors very nicely. Mushrooms are also a lovely addition. After you’ve added your veggies, you will need to add the other key ingredient; coconut milk! This stuff is the best for veggie kids who want to add creaminess to a dish without using soy. You can add as much as you would like depending on how creamy and coconuty you want the dish. Then, add some chili powder, some good quality pre-made curry powder and a dash of garam marsala. You need to let this simmer for about 15 minutes or so in order to allow all of the flavors to integrate. Then, voila, you have a beautiful home-made curry.
To pair, I would suggest a light Chardonnay with some oak adding hints of vanilla to match the richness and light sweetness of the coconut. You could also try a Gewürztraminer with a light bit of residual sugar to counter the spice.