Curried Mushroom Bunny Chow

Curried Mushroom Bunny Chow: Spice up dinner time. Image: South African Mushroom Farmers’ Association.

Curried Mushroom Bunny Chow – Spicy winter warmer for the family

This awesome veggie version tastes so incredible that you will not even miss any meatiness in the curry thanks to the mushrooms adding a meaty texture.

Curried Mushroom Bunny Chow

Curried Mushroom Bunny Chow: Spice up dinner time. Image: South African Mushroom Farmers’ Association.

Few dishes are as comforting as a spicy curry on a cold winter’s day. Curried mushroom bunny chow is a spin-off of a South African favourite that will easily become a staple in your home in the colder seasons of the year.

Curried mushroom bunny chow is a satisfying meal consisting of a hollowed-out loaf of bread filled with the most aromatic curry. This awesome veggie version tastes incredible, and you will not even miss any meatiness in the curry thanks to the mushrooms adding a meaty texture.

Why do we love mushrooms so much? Mushrooms are low on calories and is loaded with a nutritional punch. They are a good source of Vitamin D which is important for bone health and your immune system. Mushrooms are also rich in potassium which can help in lowering your blood pressure.

These are just a few of the many reasons why mushrooms are such an important component in our diets.

Next time, you want to prepare a winter dish with mushrooms, look no further than this curried mushroom bunny chow.

Curried Mushroom Bunny Chow Recipe

5 from 3 votes
Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: IndianDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 1 onion, finely chopped

  • 4 cloves garlic, finely grated

  • 1 piece piece of ginger, grated

  • 500 g button mushrooms, quartered

  • 1 tablespoon garam masala

  • 1 teaspoon chilli powder

  • ½ teaspoon turmeric

  • ½ teaspoon ground coriander

  • ½ teaspoon ground cumin

  • 4 pods green cardamom

  • 2 large potatoes, peeled and cubed

  • 1 tin (400 g) crushed tomatoes

  • 1 cup vegetable stock

  • 1 tin (400 g) coconut cream

  • 1 tin (400 g) butter beans, drained

  • 200 g green beans, trimmed and cut into 2 cm pieces

  • juice of ½ lemon

  • fresh coriander for serving

  • extra virgin olive oil

  • salt and pepper, to taste

  • 6 mini sourdoughs or other mini loaves

Method

  • Heat a drizzle of olive oil in a large pot. Add onions and cook on medium until tender.
  • Add garlic and ginger and sauté until fragrant.
  • Add mushrooms and cook until golden.
  • Add spices, salt and pepper to taste, and fry together for 1 minute.
  • Using a slotted spoon remove the spicy mushrooms and set aside.
  • Add potatoes and pour in chopped tomatoes and stock and bring to a simmer. Simmer until potatoes are tender and sauce has reduced and thickened.
  • Add coconut cream, butter beans and green beans. Simmer until the green beans are tender.
  • Return the mushrooms to the pot and stir to reheat. Taste for seasoning and adjust accordingly.
    Finish the curry with fresh lemon juice and coriander.
  • Cut the tops off the mini breads and gently scoop out the bread inside.
  • Fill the bread ‘bowls’ with the filling. Garnish with fresh coriander and serve immediately.

Notes

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Spicy food is always the perfect winter warmer. If you love this recipe, have a look at our other recipe options on our recipe page.

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