Enjoy with Creation Reserve Chardonnay

Yield: 10 portions


1 tbsp (15 ml) coconut oil

½ tsp mustard seeds

2 tsp (10 ml) minced ginger

sea salt, to taste

1 medium yellow onion, diced

½ green chilli, diced (optional)

4 green cardamom pods (or ¼ tsp ground cardamom)

10 whole cloves (or 2 tsp ground cloves)

1 cinnamon stick, broken (or ½ tsp ground cinnamon)

½ tsp (2,5 ml) turmeric

1 tsp (5 ml) garam masala

1 tsp (5 ml) ground coriander

¼ tsp (1 ml) freshly ground black pepper

1 medium tomato, chopped

4 cups chopped mixed vegetables (sweet potato, carrots, cauliflower, French green beans)

2 cups (500 ml) coconut milk (full-fat for Vata and Pitta; light-fat for Kapha)

3-6 fresh curry leaves

fresh lime wedges, to serve

fresh coriander leaves, to serve

In a large pot, heat the coconut oil over medium heat. Add the mustard seeds and toast until you hear a popping sound, about 1 minute. Add the ginger, a pinch of salt, onion, and green chilli, if using. Sauté for 5 minutes until the onion becomes translucent. Add the cardamom, cloves, cinnamon, turmeric, garam masala, coriander, and black pepper. Sauté for about 30 seconds, until the raw smell is gone. Add the tomato and sauté for 1 minute. Stir in the chopped vegetables. Add the coconut milk and curry leaves, season with another pinch of salt and stir.

Reduce heat to medium-low and cover with a lid. Simmer for 15 minutes until the vegetables are fully cooked. Sueeze fresh lime juice over top, sprinkle with coriander leaves, and serve with grain-free naan or cauliflower rice, if desired.

Cauliflower rice

2 heads of cauliflower, cut into florets

2 tbsps (30 ml) sesame oil

1 onion, finely diced

4 garlic cloves, minced

2 medium limes, zested (and juiced)

1/2 cup (125 ml) chopped fresh parsley

1 tsp (5 ml) sea salt

Place the cauliflower in a food processor and process to broken-down pieces like rice (this will create about 4 cups riced cauliflower.) In a large skillet over medium heat, heat the oil then add the onion and cook for 5 minutes or until translucent. Add the garlic and cook until fragrant, about 1 minute. Add the riced cauliflower to the pan and cook for 5-7 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside and tender on the inside.

Remove from the heat and stir in the lime zest, coriander and salt to taste. Squeeze fresh lime juice over the cauliflower rice before serving.

Pickled cabbage

250 g purple cabbage

150 ml verjuice

150 ml Creation Pinot Noir

20 ml (4 tsps) apple cider vinegar

5g (2,5 teaspoons) salt

Thinly slice the cabbage, then add it to a pickling jar. Add the rest of the ingredients to the jar, cover and shake lightly to mix. Refrigerate for a few hours or overnight.


lime wedges, to serve

chopped fresh coriander, to serve

Plate the dishes in 3 separate bowls: the black pot for curry, a small plate for cauliflower rice and a ramekin for pickled red cabbage