All our plant-based foodies will love this – a delicious mushroom bunny chow. This winter favourite has gotten a vegan makeover, but it’s just as delicious as the original. Carnivores will be won over as well by fragrant garam masala, chilli powder and garlic, potatoes and coconut cream that they won’t even realize there’s no meat in it.
Curried Mushroom Bunny Chow Recipe
1 onion, finely chopped
4 garlic cloves, finely grated
1 thumb size piece of ginger, grated
500g 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 x 400g tin crushed tomatoes
1 cup vegetable stock
1 x 400g tin coconut cream
1 x 400g tin butter beans, drained
200g green beans, trimmed and cut into 2cm 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
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.