Cape Malay mushrooms with butter bean mash and brown butter sultanas

Ingredients

Butter bean mash

2 large (ideally white flesh) sweet potatoes, peeled

2 x 400g tins butter beans, drained and rinsed

1 tsp garlic powder

4 tbsp olive oil

2 tbsp lemon juice

Brown butter sultanas

4 tbsp butter

100g sultanas

4 tbsp sherry vinegar

A handful of fresh curry leaves

Mushrooms

500g mixed cultivated mushrooms, sliced

1 tbsp Cape Malay curry powder or spice mix

1 red onion, sliced thinly into little petals

To serve

Store-bought poppadoms

Olive oil, for cooking

Salt and pepper, to taste

Method

For the butter bean mash

Boil or steam the sweet potatoes until very tender.

Add the sweet potatoes, butter beans, and garlic powder to a food processor.

Pulse until chunky.

Pour in the olive oil and lemon juice and season well with salt and pepper.

Pulse until smooth.

Add a little water if you need more liquid to achieve a nice consistency.

Scrape into a saucepan and heat just before serving.

For the brown butter sultanas

Cook the butter in a small frying pan over medium heat until the foam subsides and the butter is golden brown.

Immediately transfer butter to a bowl.

Add the sultanas and vinegar and mix.

Keep in a warm place until serving.

For the curry leaves

Heat a drizzle of olive oil in a small frying pan.

When hot, add the curry leaves.

Swirl them around the oil and cook for about a minute until they crisp at the edges.

Remove from the oil with a slotted spoon and place on a paper towel to crisp up for serving.

For the mushrooms

Heat a drizzle of olive oil in a large frying pan.

Add the oil you cooked the curry leaves in to add flavour and avoid wastage.

When hot, add the mushrooms.

Sprinkle it with curry powder and season with salt and pepper.

When the mushrooms are golden brown add the onion.

Cook until the onion is just tender but still has a nice little bite to it.

Serve the mushrooms on a bed of warm butter bean mash.

Spoon over some brown butter sultanas.

Finish with crispy curry leaves and enjoy!

Starting your Meatless Monday journey

Wondering how to kick-start your Meatless Mondays? Here are some tips:
Start simple: Begin by choosing recipes that highlight familiar ingredients and flavours, easing the transition into plant-based meals.
Incorporate variety: Experiment with different cuisines, exploring international flavours that utilise seasonal vegetables and legumes.
Engage your household: Involve family members or housemates in meal planning and preparation, turning it into a fun weekly ritual.
Educate yourself: Learn about the environmental and health benefits of a plant-based diet through documentaries, articles, and community workshops.

plantbased

Embrace Meatless Mondays with delectable Cape Malay mushrooms