Bunny Chow Recipe Vegetarian Style Made Easy and Delicious

If you’ve never tried Bunny Chow, you’re in for a treat! Originating from South Africa, this iconic street food is a hollowed-out loaf of bread filled with a rich, flavorful curry.

Traditionally made with meat, Bunny Chow can be just as delicious in a vegetarian version that’s hearty, comforting, and packed with vibrant spices. Whether you’re a seasoned curry enthusiast or new to bold South African flavors, this vegetarian Bunny Chow recipe will quickly become a favorite in your home kitchen.

Perfect for a cozy dinner or casual gathering, this dish combines soft, fluffy bread with a spicy, aromatic vegetable curry that’s both nutritious and satisfying. The best part?

It’s easy to customize with your favorite veggies and adjust the heat to your liking. Ready to bring a taste of Durban into your cooking repertoire?

Let’s dive into this delightful Bunny Chow adventure!

Why You’ll Love This Recipe

This vegetarian Bunny Chow is a perfect balance of texture and flavor. The bread acts as a natural bowl, soaking up the fragrant curry, which features a medley of spices and fresh vegetables.

It’s a one-pot wonder that offers:

• Bold, aromatic spices that awaken your taste buds
• Wholesome, nutrient-rich vegetables making it a healthy option
• Comfort food appeal with minimal cleanup
• Versatility – swap veggies or adjust spice levels easily
• Authentic South African street food experience from your own kitchen

Plus, it’s a fantastic recipe for meal prepping or feeding a crowd with minimal effort.

Ingredients

• 1 large loaf of white bread (unsliced, thick crust preferred)
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, freshly grated
• 2 medium tomatoes, diced
• 1 large potato, peeled and cubed
• 1 cup butternut squash, peeled and cubed
• 1 cup carrots, chopped
• 1 cup green beans, trimmed and halved
• 1 cup chickpeas, cooked or canned (drained)
• 2 tablespoons curry powder (preferably Durban-style)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1 cup vegetable stock
• Salt to taste
• Fresh coriander (cilantro) for garnish
• Lemon wedges (optional for serving)

Equipment

• Large sauté pan or heavy-bottomed pot
• Sharp knife and chopping board
• Wooden spoon or spatula
• Measuring spoons and cups
• Bread knife (for hollowing out the loaf)
• Serving plates or bowls

Instructions

1. Prepare the bread: Using a bread knife, carefully cut the loaf into quarters or halves depending on serving size. Hollow out each piece by removing most of the soft interior, leaving a sturdy shell about 1 inch thick. Set aside the removed bread for dipping or other uses.
2. Sauté the aromatics: Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Stir in the garlic and ginger and sauté for another 1-2 minutes until fragrant.
3. Add the spices: Stir in the curry powder, turmeric, cumin, chili powder, and garam masala. Cook the spices for 1-2 minutes to release their flavors, stirring constantly to avoid burning.
4. Add vegetables: Toss in the diced tomatoes, potatoes, butternut squash, carrots, and green beans. Cook for 5 minutes, stirring occasionally, to start softening the vegetables.
5. Simmer the curry: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer gently for 20-25 minutes, or until the vegetables are tender and the sauce has thickened slightly.
6. Add chickpeas: Stir in the cooked chickpeas and cook for an additional 5 minutes to warm through and combine flavors. Season with salt to taste.
7. Assemble the Bunny Chow: Spoon the hot vegetable curry generously into each hollowed-out bread loaf. Garnish with fresh coriander and serve immediately with lemon wedges on the side.

Tips & Variations

“For extra flavor, toast the hollowed bread lightly before filling it with curry. You can also add a dollop of yogurt or chutney on top for a cool contrast!”

• Vegetable swaps: Feel free to substitute any vegetables you have on hand such as peas, cauliflower, or bell peppers.
• Heat level: Adjust chili powder or add fresh chopped chilies if you like it spicier.
• Vegan option: Ensure your bread contains no dairy or eggs if you want to keep it vegan.
• Protein boost: Add tofu cubes or tempeh for more protein.
• Make it gluten-free: Use gluten-free bread or serve the curry over rice instead.

Nutrition Facts

Serving Suggestions

Bunny Chow is best enjoyed fresh and hot, served with simple sides that complement its bold flavors. Here are some ideas:

• A crisp green salad with lemon vinaigrette to add freshness
• Cooling raita or yogurt sauce to balance the spice
• Pickled vegetables or chutneys for an extra tangy kick
• Accompany with a refreshing beverage like a Huckleberry Margarita or a light iced tea

Conclusion

Vegetarian Bunny Chow is a delicious and satisfying dish that captures the essence of South African street food in a wholesome, meat-free way. With its fragrant curry packed with colorful vegetables and the unique presentation of bread filled with sauce, it offers a fun and flavorful meal experience.

This recipe is versatile, easy to customize, and perfect for sharing with family and friends. Whether you’re craving comfort food or looking to explore new culinary traditions, this Bunny Chow delivers on both taste and nutrition.

If you enjoyed making this vegetarian curry, you might also love trying other vibrant recipes like our Lemon Ricotta Pasta With Arugula Recipe, or for a refreshing starter, check out the Low Fodmap Appetizer Recipes.

And for an interesting twist on spice blends, explore the Cajun Ranch Wing Sauce Recipe to add a new layer of flavor to your dishes.

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