Bunny Chow Vegan Recipes

BEANY BUNNY CHOW

Steps:

• Fry onion with the salt and cinnamon over a gently heat until soft - about five minutes.
• Turn the heat up a little. Add the cumins seeds, curry leaves and garlic and fry for a couple of minutes or until the onion begins to brown.
• Add the tomatoes and curry powder and cook with the lid off for ten minutes
• Add the potatoes, bayleaf, water and salt. Bring to the boil and cook gently with the lid on until the potatoes are almost done (about 10 minutes).
• Add the butterbeans and garam masala and cook for a further five minutes.
• Meanwhile, cut the bread loaf in two, widthways. Scoop out the soft insides to create a bowl. Leave about an inch around the borders so that it can soak up any excess liquid.
• Check for seasoning, then ladle into the bread bowls.
• Scatter with the coriander or parsley and serve with the bread innards and a grated carrot salad on the side.

VEGAN BUNNY CHOW

Steps:

• Chop the brinjal and sprinkle with salt, then place a weight on it to remove the bitterness.To make the stock, place all the ingredients in a large, deep saucepan and bring to the boil. Reduce the heat and simmer for at least 2-3 hours, skimming when necessary. Pass the stock through a sieve. Excess stock can be kept in the freezer for 2-3 months.Slice the bread in half. Pull out most of the soft bread inside, leaving a thick wall and bottom. Bake the bread in the oven until it's crunchy and sturdy enough to hold the curry. Keep the bread that you removed to thicken the curry or to serve with it.To make the curry, fry the cauliflower, beans and the chickpeas for 3 minutes or until crispy. Set aside.Fry the ginger, onion, spring onion, garlic, red pepper and chilli for 2 minutes, then add the curry powder, paprika and coriander seeds.While the ingredients are frying, drain the brinjal and add to the pan. Add the tomatoes and vinegar and stir. Simmer for 20 minutes, adding the stock when the pan becomes dry. Do not allow to dry out. Taste and season with salt if necessary.Add the cauliflower, beans and chickpeas. Simmer for 5 minutes and add some more stock to the pan. Before serving, add the basil leaves and coconut cream. Ladle the curry into the hollowed bread, garnish with coriander and serve immediately.Recipe created by Lapo Magni for The Climate Diet. Founded in April 2018, The Climate Diet is a global sustainable food initiative, with a goal of creating delicious dishes that battle the effects of climate change. The Climate Diet partnered with one of Cape Town's renowned sustainable chefs Lapo Magni to revamp the lamb bunny chow into something that's less taxing on the environment. This vegan version requires 50% less water and minimises carbon footprint, too.Read more about Lapo's Kitchen, and get your hands on some of Lapo's Italian recipes in the August 2018 issue of TASTE.

TRADITIONAL BEAN BUNNY CHOW

Steps:

• Gently fry onion and chillies in oil until softened.
• Add tomatoes. Cook until moisture has evaporated.
• Add spices and a splash of water. Continue cooking until spices have melded with tomato.
• Add this mixture to beans, with a little more water if necessary.
• Cook gently until gravy is thick. Serve in a bunny (a quarter-loaf of white bread, hollowed out inside)

BUNNY CHOW बनी चाओ रेसिपी

Steps:

• Heat oil in a pan, add garlic, ginger and onions, sauté till onions turn light brown.
• Add curry powder, turmeric powder and red chilli powder, mix well.
• Add tomatoes, carrots and chickpeas, mix well and cook for 2-3 minutes.
• Add salt and toss well.
• Add tomato puree along with some water, mix well and allow to cook for 10-12 minutes on low flame.
• Meanwhile, take a bun and scoop out from the middle. Set aside till in use.
• Add coriander and green chilli to the prepared curry, mix well.
• Stuff the bun with the prepared chow. Set aside.
• Add onions, cucumbers, lemon juice and salt to a bowl and mix well.
• Top the bunny chow with the prepared onion cucumber mixture.
• Garnish with coriander spring and serve hot.

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.