As the mercury starts to drop, warm up with this deliciously creamy vegetarian curry. Pair with a rich and ripe award-winner, the 21 Gables Chenin Blanc – a perfect match for crisp and cloudy autumn days.

Ingredients:

• 1 Tbsp Olive Oil
• 1 Tbsp coriander seeds
• 2 tsp ground cumin
• 1 Tbsp crushed garlic
• 1 can cherry tomatoes (in tomato juice)
• 2 Tbsp ground ginger (and more or less depending on taste)
• 1 Tbsp turmeric
• 1 cup lentils
• 3 cups water
• 1 can coconut milk
• Handful cherry tomatoes
• 1 cup fresh coriander
• Curry powder (optional)
  

Method:

• 1. Sauté the olive oil, coriander seeds, cumin and garlic in a pot over medium heat.
• 2. Add the can of cherry tomatoes, turmeric, curry powder and ground ginger and cook for 5 minutes.
• 3. Add the lentils and water to the pot and allow the mixture to boil for a few minutes.
• 4. Reduce heat and cover the pot allowing the lentils to simmer for 40 minutes or until soft.
• 5. Stir in the coconut milk and cherry tomatoes and allow to cook for a few minutes.
• 6. Stir in the fresh coriander and remove from the heat.
• 7. Serve with rice and pair with Spier Chenin Blanc