Recipe Credit: The South African Mushroom Farmers’ Association
Serves: 4
Ingredients:
- 2 tomatoes
- 4 potatoes
- 30ml vegetable oil
- 1 cinnamon stick
- 1 onion, sliced into rings
- 2-3 curry leaves
- 20ml curry powder
- 5ml ground turmeric
- 10ml fresh ginger, grated
- 10ml fresh garlic, crushed
- 1kg white button mushrooms cut into quarters
- 10ml garam masala
- salt
- fresh coriander for garnish
To serve:
- 1 loaf white bread
METHOD:
1. Pierce tomato skins once or twice with a sharp knife and plunge them into boiling water for a few minutes, drain and remove the skins. Cut into dice. Peel the potatoes and cut into small cubes. Set aside with the tomatoes.
2. Heat the oil and add the cinnamon stick, onion and curry leaves. Fry until the onion is light golden brown in colour.
3. Add the curry powder, turmeric, ginger, garlic and tomato. Cook over medium heat, stirring occasionally, until the mix resembles a puree. Add the potatoes, lower the heat and simmer until the potatoes are almost cooked. Keep an eye on it to make sure the bottom of the pot does not burn. (Add a dash of water if needed).
4. Add the mushrooms and simmer for about 10 minutes. Once the mushrooms are done, add the garam masala. Test for seasoning and add salt if necessary. Simmer for a further few minutes on a low heat.
5. Take a fresh loaf of white bread and halve it. Scoop out the soft white inside, leaving the crust to form a ‘bowl’. Spoon the curry into the half loaf and serve, garnished with coriander leaves. The soft insides can be dipped into the curry and eaten as well.
