Vegetable curry bunny chow
A bunny chow is a delicious meal for many people. This vegetarian version is filling and comforting.
Ready in1 hour 15 mins
Serving sizeServes 6
- 1 tbsp (15 ml) sunflower oil
- 1 onion, chopped
- 2 cloves of garlic, finely chopped
- 3 carrots, chopped
- 1-2 green chillies, chopped (optional)
- 3 curry leaves (optional)
- ½ tsp (2,5 ml) turmeric
- 1 tbsp (15 ml) curry powder or to taste
- 1 tsp (5 ml) masala of your choice
- 3 tomatoes, chopped
- 2 potatoes, chopped
- 1 brinjal, chopped
- ½ cup (125 ml) water
- ½ tsp (2,5 ml) salt
- 1 cup (250 ml) chopped cauliflower or green beans
- ¼ medium cabbage, chopped
- 1 x 410 g tin baked beans in tomato sauce
- lemon juice and black pepper to taste
- 4 cm thick slice brown or wholewheat bread per person
- Heat oil in a large pot and fry onion, garlic, carrots, chillies, curry leaves and spices.
- Add tomatoes and simmer for a few minutes. Stir in potatoes, brinjal, water and salt.
- Bring to the boil, reduce the heat and simmer with a lid for 20 minutes.
- Stir in cauliflower, cabbage and baked beans and simmer for another 20 minutes or until the potatoes are tender. Season with lemon juice and black pepper.
- Hollow out the thick slices of bread and spoon the curry inside.
- Substitute baked beans for any other beans of your choice and add more tomatoes if necessary.
- Make this vegetable curry as spicy as you would like and serve with chopped fresh coriander.
This recipe is from Cooking from the heart, 1st edition
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