Coconut dahl with chilli & lime

This flavoursome vegetarian dish combines the fruitiness of coconut with zingy lime and hot chilli, making it just right for washing down with the soft, full-bodied Sula Vineyards Chenin Blanc. Serve it with pitta bread for dipping, for a quick lunch or dinner, or with rice for a heartier meal.

Ingredients

Serves 4

• 1 large onion
• 2 fat garlic cloves
• Butter, for frying
• 1 tbsp dried coriander
• 1 tsp ground ginger
• 1 tbsp chopped fresh chilli (or more, to taste)
• 2 tbsp curry powder
• 2 tsp turmeric
• 700ml water
• A can of coconut milk
• 2 tbsp tomato puree
• A can of plum tomatoes
• 300g red lentils
• 1 lime
• Salt

• Fresh coriander
• Pitta or naan

Method

1. Start by finely dicing the onion and the garlic, and fry gently with the dried coriander, ginger and fresh chilli in a generous scoop of melted butter. Once the onion is nicely soft, add the curry powder and turmeric and stir through.
2. Next, add the water, coconut milk, tomato puree, plum tomatoes and lentils, and mix well. Bring to the boil, and then turn the heat right down, put a lid on and leave to simmer for 30 minutes, stirring every now and then.
3. After half an hour, most of the liquid should have been absorbed and the lentils should be nice and soft. Add a bit more butter, a good pinch of salt and a generous squeeze of lime juice, stir again, and taste. Finally, serve with a sprinkle of fresh coriander, a little more chopped fresh chilli, and warm pitta or naan bread.