Vegetarian Durban-Style Bunny Chow with Bean and Vegetable Curry

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A meatless take on the iconic South African street food from Durban: a hollowed-out quarter loaf of white bread filled to the brim with a fiery, aromatic bean and vegetable curry. The bread soaks up the rich sauce as you eat, making every bite deeply flavorful and satisfying.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 105 gCarbs
• 14 gFiber
• 9 gSugar
• 24 gProtein
• 820 mgSodium
• 950 mgPotassium
• 180 mgCalcium
• 7 mgIron
• 45 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the bean and vegetable curry

• 3 tbsp sunflower or canola oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2-3 green chilies, slit lengthwise
• 10 fresh curry leaves
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tbsp hot curry powder
• 1 tsp garam masala
• 1 can (400 g) chopped tomatoes
• 2 medium potatoes, peeled and cubed
• 2 carrots, diced into 1 cm pieces
• 1 small head cauliflower, cut into florets
• 1 can (400 g) butter beans, drained and rinsed
• 1 can (400 g) chickpeas, drained and rinsed
• 1 1/2 cups water or vegetable stock
• 1 1/2 tsp fine sea salt, or to taste
• Juice of 1/2 lemon
• 1/4 cup chopped fresh cilantro

For the bread bowls

• 4 unsliced quarter loaves of soft white bread (about 15 cm long each)
• 2 tbsp softened butter, optional
• Extra cilantro and sliced green chilies for garnish

Directions

1. Heat the oil in a large heavy pot over medium heat. Add the diced onion and cook for 6-8 minutes until deeply golden, stirring occasionally. Add the garlic, ginger, green chilies, and curry leaves and fry for 1 minute until fragrant.
2. Stir in the coriander, cumin, turmeric, curry powder, and garam masala. Toast the spices for 30 seconds, then pour in the chopped tomatoes. Cook for 5-7 minutes until the mixture thickens and the oil begins to separate at the edges.
3. Add the potatoes, carrots, cauliflower, and salt. Pour in the water or stock, stir well, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until the vegetables are nearly tender.
4. Add the butter beans and chickpeas and simmer uncovered for another 8-10 minutes until the curry is thick and saucy. Stir in the lemon juice and most of the cilantro. Taste and adjust salt and heat.
5. While the curry simmers, prepare the bread: using a serrated knife, cut a thick lid off the top of each quarter loaf. Hollow out the soft inner bread, leaving a sturdy 1-2 cm shell all around (reserve the removed bread for another use). Lightly butter the inside if desired.
6. Just before serving, rewarm the hollowed loaves in a 180°C (350°F) oven for 3-4 minutes so they are hot and will hold the curry better.
7. Spoon the hot curry generously into each bread bowl, mounding it high and letting some sauce spill over the rim. Garnish with the reserved cilantro and fresh chili slices.
8. Serve immediately while piping hot, with extra bread pieces on the side for dipping and soaking up every drop of sauce.

Cook’s Notes

• Use day-old or slightly stale bread for easier hollowing and to prevent the loaf from collapsing under the weight of the curry.
• The curry should be quite saucy, not dry, because the bread will absorb liquid as it sits; do not reduce it too much.
• Adjust the number of green chilies and type of curry powder to match your heat tolerance; Durban masala is traditionally fiery.
• Serve immediately after filling, as the bread will turn soggy if left to sit for more than 10 minutes.
• The reserved hollowed-out bread cubes are excellent toasted and served on the side, or saved for breadcrumbs or croutons.

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