ZOLA NENE’S MUSHROOM & BUTTER BEAN CURRY WITH FAT bastard Chardonnay
Servings: 4
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
- 400 g chopped mushrooms
- 1 cup vegetable stock
- 3 Tbs fruit chutney
- 1 400ml coconut milk
- 1 400g butterbeans, drained
- 20 g fresh coriander chopped
- Salt and pepper to taste
- Cooked rice to serve
Instructions
- Heat oil in a pot over medium heat.
- Add onions, curry leaves, whole red chilly, cumin seeds and mustard seeds, sauté until onions soften and begin to brown.
- Add garam masala, curry powder, garlic and ginger paste and tomatoes, then sauté for a minute to cook the spices.
- Stir in mushrooms to coat in the spices, deglaze with stock and leave to sauté for a minute.
- Add fruit chutney and coconut milk then leave to simmer for 5 minutes.
- Stir in butter beans and chopped coriander then simmer for another 5 minutes.
- Season to taste with salt and pepper, then serve spooned over rice
- Pair with a chilled glass of FAT bastard Chardonnay