Mushroom chakalaka
Mushroom chakalaka
Makes 500ml
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PrintIngredients
For 4
You will need...
- 125 ml Sunflower oil
- 500 g Button mushrooms (halved) or whole baby buttons
- 1 Onion, sliced
- 10 cm Piece fresh ginger, peeled and cut into thin strips
- 4 cloves Garlic, crushed
- 4 Green chillies, seeds removed and thinly sliced
- 25 g Medium or hot curry powder
- 2 Tomatoes (skinned, seeds removed and chopped)
- 1 Green pepper, cut into dice
- 1 Carrot, coarsely
- Salt to taste
Mushroom chakalaka Method
- Heat the oil in a large, heavy-bottomed casserole.
- Fry mushrooms on relatively high heat, stirring often, until mushrooms are well browned and all the juices have evaporated.
- Remove with a slotted spoon and set aside.
- Add onions, ginger, garlic and chillies to the casserole and fry gently for another 6 minutes.
- Add curry powder and cook for another minute or two on high heat.
- Add the remaining vegetables as well mushrooms and any reserved liquid.
- Cook on medium heat for two or three minutes, gently stirring so that the vegetables do not catch.
- Cool down completely, bottle and keep in the refrigerator.
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