Recipe of the Quarter

1/31/2018

Bunny chow is a South African street food that traditionally consists of a meat-based curry served in bread. This completely plant-based version adapted from Africa Bites and OneGreenPlanet, is made with hearty spiced chickpeas and potatoes instead. 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 (a specific caste of merchants) who migrated there.

Bunny Chow: South African Curry in a Bread Bowl [vegan]
Serves: 4
Cook Time: 30 minutes

Ingredients

•     4 crusty bread rolls
•     1 15-ounce can chickpeas, rinsed and drained
•     2 medium potatoes, peeled and diced
•     1 medium onion, chopped
•     1-inch piece ginger, finely grated
•     2-3 garlic cloves, finely minced
•     2 medium tomatoes, chopped
•     6-8 curry leaves
•     2 tablespoons oil
•     1-inch cinnamon stick
•     3 cardamom pods
•     1 teaspoon red chili powder, or to taste
•     Salt and pepper, to taste

Preparation

To make the potato-chick pea curry:
Heat oil in a pan, add cinnamon stick and 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 until the tomatoes turn mushy. Add the potatoes, chickpeas, and 1 cup 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.

To make the bunny chow:

Slice the top of the bread roll and scoop out the insides to make room for the curry. Add the curry into the scooped out bread bowls and garnish with cilantro. Serve right away.

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