Curried Mushroom Bunny Chow

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

Spicy mushroom bunny chow: Cosy meal for a night at home

Comfort food in the best bowl ever. Try this spicy mushroom bunny chow with your family any day of the week and feel warm and cosy.

Curried Mushroom Bunny Chow

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

As the weather cools down in South Africa, we are looking for those warm, comfort foods that we can enjoy during a cosy night at home. Curry is one of our favourite comfort foods because the spice helps us feel warmer and the food fills our bellies and makes us happy. Our spicy mushroom bunny chow is great for meat lovers, vegans and vegetarians alike as we substitute meat with mushrooms. It’s all of the flavour and texture without the guilt.

Making your spicy mushroom bunny chow

Because you’re making mushrooms instead of meat, your cooking time is reduced and the only thing to wait for is the potatoes. You can even give your potatoes a bit of a boil before placing them in a pot with the rest of the ingredients. The recipe includes all of the classic curry ingredients you can find in your local store, making it a very easy family meal. It’s also very easy to eat because you’re going to eat your bread bowl too.

Comfort food in the best bowl ever. Try this spicy mushroom bunny chow with your family any day of the week and feel warm and cosy.

Spicy mushroom bunny chow recipe

5 from 1 vote
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 tbsp garam masala

  • 1 tsp chilli powder

  • ½ tsp turmeric

  • ½ tsp ground coriander

  • ½ tsp 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. (About 1 minute)
  • 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 them aside.
  • Add potatoes and pour in chopped tomatoes and stock and bring to a simmer. Simmer until potatoes are tender and the 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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