Bunny chow is a very South African Indian curry dish. Hollowed bread with a curry filling. Indulgent and comforting at its best. And this butter bean bunny chow is vegan.
Step 1
Heat the oil in a heated large heavy-bottom pot over medium-high heat. Add the whole spices (cardamom, cinnamon, cumin, cloves, bay leaves, and peppercorns). Cook briskly until aromatic, about 1 to 2 minutes. Make sure not to burn the spices.
Step 2
Add the onions, and cook for about 2 minutes or until onion is translucent. Add the ground spices (garam masala, medium masala, coriander, turmeric, and salt), garlic, ginger, and tomato paste. Cook for another two minutes over medium heat.
Step 3
Transfer the contents of the pot to a blender and blend into a smooth paste. Transfer the paste back into the pot.
Step 4
Add the tomatoes, stir to combine, and cook for 5 minutes over medium heat. Reduce heat to low and add the vegetable stock and coconut cream, let simmer for 15 minutes. Taste for seasoning and add more salt if necessary. Add the butter beans and simmer for another 10 minutes.
Step 5
Cut the bread in half. Hollow out the center of each half and reserve. Spoon the butterbean curry into the hollow of each loaf half and place the reserved “hollowed” bread on top. You are also welcome to divide the bread into four parts instead of two. Garnish with fresh coriander leaves.
