BM# 68-Cooking Carnival: Day 17
Theme of Week 3: Bread based Street Food
Dish: Vegan Bunny Chow
As for the name, it has nothing to do bunnies or rabbits. It originated in Durban, South Africa and is said to have been made by the Indian banias who migrated there. It is basically a scooped out bread filled with a spicy and delicious curry. It is quite messy to eat as is but it can also be served over rice.
I loved this sandwich. The curry smells amazing while cooking and it is quite an experience eating it in the scooped out bread. It tastes equally good Indian style served over rice.
Recipe adapted from African Bites:
Vegan Bunny Chow
- 4 bread Crusty Rolls
- 15 oz Chickpeas . canned , rinsed and drained
- 2 Potatoes Medium , peeled and diced
- 1 onion Medium , chopped
- 1 ginger " , finely grated
- 2 ~ 3 cloves garlic , finely minced
- 2 Tomatoes Medium , chopped
- 6 ~ 8 curry leaves
- 1~2 tsp curry powder
- 1" stick cinnamon
- 3 pods cardamom
- 1 tsp chili powder Red (adjust as per taste preference)
- To taste Salt Pepper and
Make the Potato-Chickpea Curry:
- Heat oil in a pan, add cinnamon stick, cardamom and cook for 30 seconds. Next add onions, ginger, garlic and curry leaves; cook until the onions turn translucent.
- Stir in tomatoes and curry powder. Cover and cook till tomatoes turn mushy.
- Add the potatoes, chickpeas and 1cup of water. Bring to a boil and simmer covered until the sauce thickens and potatoes are tender, about 15~20 minutes.
- Season with salt and pepper.
Make Bunny-Chow Sandwich:
- Slice the top of the bread roll and scoop out the insides to make place for the curry.
- Add the curry into the scooped out bread bowls and garnish with cilantro. Serve right away with lots of tissues.