Celebrate Chardonnay Day with Chef Zola Nene’s Mushroom and Butter Bean Curry

There’s nothing like a warm bowl of nourishing food and the perfect glass of wine on a winter’s day! So in celebration of Chardonnay Day on 23 May, House & Garden SA has teamed up with FAT bastard Chardonnay and the talented celebrity chef Zola Nene for a winter’s meal to remember.

Presenting a delectable pairing featuring Zola’s Butter Bean & Mushroom Curry, a creamy mild curry delicately spiced with garam masala and sweetened with a touch of chutney, perfectly complementing the rich and velvety notes of FAT bastard Chardonnay. Zola Nene, an acclaimed cookbook author, TV Chef, and food stylist, brings her expertise to the table, crafting a dish that pairs seamlessly with the nuances and creamy texture of FAT bastard Chardonnay.

"I’m thrilled to collaborate with FAT bastard, showcasing how well this Chardonnay pairs with diverse flavours,“ says Zola.

In addition to the classic 750ml glass bottle, FAT bastard Chardonnay is available in a convenient 2-litre box, catering to those who enjoy living large. The slimline packaging fits snugly in the fridge door, ensuring easy access for impromptu gatherings and moments of relaxation.

FAT bastard Chardonnay is widely available across South Africa, with the 750ml glass bottle retailing at approximately R120 and the 2-litre box at approximately R175.

Serves 4 guests

Prep Time: 10 minutes

Cooking Time: 30 minutes

Ingredients

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

How to Make Mushroom and Butter Bean Curry

Start by heating a tablespoon of oil in a pot over medium heat.

Add in the sliced onion, fragrant curry leaves, whole red chilly, flavourful cumin seeds and mustard seeds. Continue too sauté all of your aromatics until the onions soften and begin to brown.

Stir in your fragrant spices: The garam masala, curry powder, chopped garlic and ginger paste and chopped tomatoes. Sauté for at least a minute to allow for the spices to mingle with your other aromatics.

Stir in the chopped mushrooms, which will be lavishly coated in the spices. To deglaze your pot, add and immediately stir in a stock of your choice store-bought or homemade vegetable, chicken, or beef stocks 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

Stand a Chance to Win a Case of FAT Bastard Chardonnay Worth R1000

To stand a chance to win this amazing giveaway with FAT Bastard:

Follow FAT Bastard and House & Garden SA on Instagram.

For an extra entry, sign up to receive House & Garden SA’s stunning newsletter via the bottom of our homepage (where we have more exciting giveaways planned).

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The giveaway closes 31 May 2024.