Curry in a Hurry

A steaming pot of curry for dinner is so appealing—it’s quick and easy to make, but also warm and satisfying to eat. Whether you use fiery green Thai curry paste, or sweet cinnamon-and-cardamom-infused northern Indian powder, curries are light because they rely on spice instead of fats or oils. But the difference between an average and an excellent dish is fresh curry. “Throw out the old stuff!” pleads Nancie McDermott, author of The Curry Book. “People keep curry powder for years. If you can’t remember the time and place you bought it, replace it.”

Wine Tip: Rosé wines—both sparkling and still—have a cooling effect on the palate that spicy curries require. Two to try: POP Pommery Rosé NV ($12.99) or Paul Jaboulet, Côtes du Rhône Parallèle Rosé 2005 ($12.99). -Kristen Wolfe Bieler and Denise Shoukas