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
Recipe supplied by Andre Swart, Graskop, South Africa
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