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Vegan Bunny Chow

Bunny Chow is a lip smacking sandwich from South Africa. In this vegan version, a spicy chickpea curry is filling into scooped out bread for a messy yet delicious meal.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: sandwich
Cuisine: south african
Servings: 4 serving


  • 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.
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