FOOD + DRINK

ZOLA NENE’S MUSHROOM & BUTTER BEAN CURRY WITH FAT bastard Chardonnay

Serves: 4
Prep Time: 10 minutes
Cooking Time: 30 minutes

Ingredients

  • 1 Tbs canola oil
  • 1 large onion, sliced
  • 8 curry leaves
  • 1-2 red chillies
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 2 Tbs garlic & Ginger paste
  • 2 Tbs garam masala
  • 1 Tbs mild curry powder
  • 1 cup chopped tomatoes
  • 400g chopped mushrooms
  • 1 cup vegetable stock
  • 3 Tbs fruit chutney
  • 1 tin (400ml) coconut milk
  • 1 tin (400g) butterbeans, drained
  • 20g fresh coriander, chopped
  • Salt and pepper to taste
  • Cooked rice to serve

Method:

1. Heat oil in a pot over medium heat.
2. Add onions, curry leaves, whole red chilly, cumin seeds and mustard seeds, sauté until onions soften and begin to brown.
3. Add garam masala, curry powder, garlic and ginger paste and tomatoes, then sauté for a minute to cook the spices.
4. Stir in mushrooms to coat in the spices, deglaze with stock and leave to sauté for a minute.
5. Add fruit chutney and coconut milk then leave to simmer for 5 minutes.
6. Stir in butter beans and chopped coriander then simmer for another 5 minutes.
7. Season to taste with salt and pepper, then serve spooned over rice.

Pair with a chilled glass of FAT bastard Chardonnay

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