Vegan South African Bunny Chow by Andre Swart
A quintessential South African curry, bunny chow has been a stock lunch time meal for workers for many years. Full of hearty vegetables and spicy flavours, this dish is ever popular as it is economical to make in good-sized portions.
1 large diced butternut
2 diced onions
1 head broccoli or cauliflower
2 diced tomatoes
2 diced sweet potatoes
5 diced potatoes
1 tin chick peas or butterbeans
1 small pack chicken or beef style veggie strips (optional)
4 red or green chillies (depending on how spicy you like it)
1 Tbsp chili oil
2 Tbsp minced garlic
2 curry or basil leaves
1 Tbsp canola oil
1 Tbsp salt
2 cups water
1 whole (not sliced) brown or white bread or brown rice
In a pot, heat the oil. Add the garlic, chillies, oil and onions. Fry for 3 minutes.
Add the tomatoes and fry for another 3 minutes. Add the potatoes, butternut, broccoli and sweet potatoes. Add water and leaves and make sure the vegetables and potatoes are submerged under water.
Add the curry powder and salt to taste.
When the water boils, turn on to a low heat and let simmer for 90 minutes, stirring occasionally.
After 90 minutes, if the curry is still very watery, mash some of the potatoes and stir. If the mixture is soup-like, then it’s the right consistency.
Fry the chicken style vegetable strips in a pan and add them to the curry.Bunny chow can be served on a bed of brown rice or alternatively, as is traditional in South Africa, cut a whole bread in 4 even pieces. From each piece, cut out the middle but leaving a bottom. Fill the hole up with curry, put the middle back on top and serve.
Serves 4 people