Best 2 Bunny Chow Vegan Recipes

Embark on a culinary adventure to South Africa with Bunny Chow, a beloved street food sensation. This delightful dish, rooted in Durban's rich history, features a hollowed-out loaf of bread generously filled with a savory curry. Typically made with meat, our curated collection offers a delightful twist with three enticing vegan variations.

1. The Classic Vegan Bunny Chow: Experience the authentic flavors of Bunny Chow with this classic recipe. Aromatic spices like cumin, coriander, and turmeric blend harmoniously with tender vegetables, creating a flavorful curry that's sure to tantalize your taste buds.

2. Sweet Potato and Chickpea Bunny Chow: Indulge in a vibrant and hearty Bunny Chow brimming with roasted sweet potatoes and chickpeas. The sweetness of the potatoes pairs perfectly with the savory chickpeas, while a hint of coconut milk adds a touch of creaminess.

3. Lentil and Spinach Bunny Chow: Discover a wholesome and nutritious Bunny Chow featuring protein-packed lentils and iron-rich spinach. Simmered in a fragrant tomato-based curry, this dish offers a delightful balance of flavors and textures.

Whether you're a vegan enthusiast seeking new culinary adventures or simply looking to expand your culinary repertoire, these vegan Bunny Chow recipes are sure to satisfy your cravings. Dive into the vibrant world of South African cuisine and savor the delectable flavors of Bunny Chow, a dish that embodies both tradition and innovation.

Here are our top 2 tried and tested recipes!

BUNNY CHOW

Bunny Chow image

Make and share this Bunny Chow recipe from Food.com.

Provided by Food.com

Categories Chicken

Time 1h15m

Yield 15-20 serving(s)

Number Of Ingredients 19

Ingredients

2 cups vegetable oil
3 onions, chopped
1 tablespoon cumin seed
1 teaspoon minced garlic
1 teaspoon grated ginger
5 cardamom pods, cracked
5 whole cloves
4 cinnamon sticks
3 star anise
3 tablespoons curry powder
chili powder (optional)
5 lbs chicken breasts, boneless, skinless, chopped into small pieces
1 cup chopped fresh cilantro
2 tablespoons salt
5 tomatoes, chopped and pureed
3 potatoes, chopped
1 stem fresh curry leaf, leaves picked
8 -10 loaves unsliced firm white bread, halved, for serving
carrot, salad for serving

Steps:

Heat the oil in a large wide heavy pot over medium heat. Add the onions and cook until they start to brown, 10 to 15 minutes. Add the cumin, garlic, ginger, cardamom, cloves, cinnamon and star anise, and cook, stirring often, 1 to 2 minutes. Add the curry powder and some chili powder (if you want it spicy) and cook for another minute. Stir in the chicken, coating well with the spices, and cook for about 2 minutes. Add the cilantro, salt, tomatoes, potatoes and curry leaves. Simmer until the chicken is cooked through, about 30 minutes. Add additional seasoning, if necessary.
Dig out the center of each bread loaf half in one piece, reserving the "plug". Spoon the curry into the hollow of each loaf half and place the plug on top. Serve with carrot salad. Using your hands, break off some of the bread and use it to scoop up some curry and the carrot salad.

Nutrition Facts : Calories 1142.5, Fat 50.6, SaturatedFat 9.4, Cholesterol 96.8, Sodium 2124.7, Carbohydrate 120.6, Fiber 7.7, Sugar 11.6, Protein 49.6

BUNNY CHOW - VEGAN

Bunny Chow - Vegan image

This is an African Fast Food Dish consisting of a hollowed out loaf of bread filled with curry. It is easy enough to skip the hollowed out bread bit and just serve this with rice but give it a go the traditional way just once. Like most 'stew-like' recipes this one tastes better the next day!

Provided by KristinV

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 cinnamon stick
4 green cardamom pods, lightly crushed
1 medium onion, sliced thinly into rings
3 curry leaves
4 teaspoons durban masala (if unavailable, use red curry powder)
1 teaspoon ground turmeric
1 1/2 teaspoons grated ginger
1 1/2 teaspoons crushed garlic
2 large tomatoes, chopped or 2 large a 14-oz can chopped tomatoes
400 g chickpeas
4 potatoes, peeled and cubed
2 teaspoons garam masala
salt, to taste
1 crusty square loaves bread (small farmhouse loaves are best)
fresh coriander leaves (to garnish)

Steps:

Heat the oil and add the cinnamon stick, cardamom pods, onion, and curry leaves. Fry until the onion is golden brown in color.
Add the Durban masala (or curry powder), turmeric, ginger, garlic, and tomato. Cook over medium heat, stirring occasionally, until the mix resembles a puree.
Add the chickpeas and cook for about 10 minutes. Then add the potatoes and about 1/4 cup of water. Lower the heat and simmer on low. Keep an eye on it to make sure the bottom of the pot does not burn.
When the potatoes are tender (about 30 minutes), add the garam masala. Test for seasoning and add salt if necessary. Simmer for 10 minutes on low heat.
Halve the loaves and scoop out the centers (leaving the crusts to form bowls.
Spoon the curry into the half loaves and serve, garnished with coriander leaves.

Tips:

Choose the right bread: A sturdy bread like a loaf of white bread or a hollowed-out bun will hold up well to the curry without getting soggy.
Make the curry ahead of time: This will allow the flavors to develop and deepen. You can also freeze the curry for later use.
Use a variety of vegetables: This will add color, texture, and flavor to the dish. Some good options include potatoes, carrots, peas, and cabbage.
Don't be afraid to experiment with spices: Curry powder is a good starting point, but you can also add other spices like cumin, coriander, and turmeric.
Serve the bunny chow with your favorite toppings: Some popular options include chutney, yogurt, and pickled onions.

Conclusion:

Bunny chow is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover curry, and it's also a fun and easy meal to prepare. Whether you're a vegan or a meat-eater, there's a bunny chow recipe out there for you. So, what are you waiting for? Give bunny chow a try today!