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Mushroom Bunny Chow Paired with Paul Cluver Riesling

A delicious South African curry favourite in sourdough.
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Prep Time 30 minutes
Cook Time 15 minutes
Course Food & Drink Pairings, White wine and Mushroom
Cuisine South African
Servings 6


  • 1 onion, finely chopped
  • 4 garlic cloves, finely grated
  • 1 thumb size 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 crushed tomatoes
  • 1 cup vegetable stock
  • 1 tin coconut cream
  • 1 tin butter beans, drained
  • 200 g 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.

Paired with Paul Cluver Dry Encounter Riesling 2016

  • Riesling has an impressive ability to accommodate a vast variety of flavour packed foods. In this spicy, coconut, creamy curry, the Riesling’s acidity cuts through the rich sauce, and the palate cleanses in harmony with the dish. The nose shows ripe green apple, apple blossom and fynbos honey notes. There is a perfect balance and playfulness between the natural residual sugar and the acidity resulting in a very refreshing wine pairing perfect for this spicy curry.
Keyword curry, spicy