Best Bunny Chow Vegan Recipes

BUNNY CHOW - VEGAN

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.

BUNNY CHOW

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.