This Thursday it’s Chardonnay Day … and it would be jolly rude not to enjoy a glass, along with something delicious.
Luckily FAT bastard Chardonnay has teamed up with the culinary virtuoso Zola Nene to celebrate the occassion. In fact, FAT bastard is so dedicated to celebrating the cultivar, they’ve renamed the whole month #FbChardonMay! We’re not arguing!
TV Chef and food stylist Zola’s Butter Bean & Mushroom Curry, a creamy mild curry delicately spiced with garam masala and sweetened with a touch of chutney, perfectly complements the rich and velvety notes of FAT bastard Chardonnay
Zola Nene’s mushroom and butter bean curry with Fat Bastard chardonay
Serves four; prep time 10 minutes; cooking time 30 minutes
You’ll need:
- 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
To make:
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
For more information on FAT bastard Chardonnay and #FbChardonMay celebrations, visit the FAT bastard website
