1 cob corn (kernels sliced off the cob)
1 onion (finely chopped)
1 tsp mustard seeds
1 cinnamon stick
1 medium carrot (grated)
1 small zucchini (grated with the skin)
1 cup lentils (cooked and drained)
2 Tbs sultanas
4 cloves garlic (chopped)
small piece fresh ginger (peeled)
1 tsp curry powder
1 tsp turmeric
Handful spinach (leaves removed from stem and finely chopped)
½ cup mozzarella
For the Samosa wrappers
Water and a little flour made into a paste, for the glue.
Heat olive oil in a medium pan on low to medium heat and add the onion, mustard seeds and cinnamon stick and fry the onions until soft.
Add the carrot, ginger, garlic, corn kernels, zucchini, curry powder and turmeric. Cook on high heat for 2 minutes and stir well.
Remove the mixture from the heat and add the lentils, sultanas and spinach or kale leaves and mozzarella cheese. Stir to combine.
Place one wrapper on a clean board and brush the flour paste on the inside of the wrapper. Add the filling and fold the Samosa wrapper.
Serves: 12 – 16
Cooking time: 45 minutes
Pairs well with Survivor Chenin Blanc.