Bunny Chow Vegan
Experience a vibrant taste of South African street food with this hearty Bunny Chow Vegan recipe, a plant-based spin on a beloved classic. Perfectly spiced with a blend of curry powder, garam masala, and turmeric, this rich vegetable curry features tender carrots, creamy potatoes, and protein-packed chickpeas simmered in a luscious coconut milk and tomato base. Served in hollowed-out bread loaves for an edible bowl experience, this dish marries bold flavors with a fun, hands-on presentation. Ready in just an hour, this vegan Bunny Chow is ideal for weeknight dinners or casual gatherings, offering an unforgettable way to enjoy a comforting, globally-inspired meal.
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Recipe Information
Ingredients
- 2 tablespoons cooking oil (e.g., coconut or vegetable oil)
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons cayenne pepper (optional)
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and cubed
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes (canned or fresh)
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 small unsliced bread loaves (e.g., white or whole wheat)
Instructions
Heat the cooking oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and ginger, cooking for an additional 1 minute.
Add the curry powder, garam masala, turmeric, and cayenne pepper (if using). Stir to coat the onions and toast the spices for about 30 seconds.
Add the diced carrots, cubed potatoes, and chickpeas. Stir well to combine with the spices.
Pour in the diced tomatoes, vegetable broth, and coconut milk. Stir, then season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the vegetables are tender and the curry has thickened.
While the curry is simmering, prepare the bread loaves by slicing off the tops and hollowing out the centers to create a bowl shape. Set the hollowed bread aside for serving.
Once the curry is ready, taste and adjust seasoning if necessary.
Spoon the curry into the hollowed-out bread loaves, garnish with chopped cilantro, and serve immediately.
Nutrition Facts
Calories |
3133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11965 mg | 520% | |
| Total Carbohydrate | 552.5 g | 201% | |
| Dietary Fiber | 62.1 g | 222% | |
| Total Sugars | 95.1 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1300 mg | 100% | |
| Iron | 55.6 mg | 309% | |
| Potassium | 5889 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
