Bunny Chow With Sweet Potato & Chickpea Curry

This is such a fun way to eat curry – served in crispy bread rolls! The perfect edible bowls. Bunny Chow originated in Durban, South Africa and its said to have been made by the Indian banias who migrated there. My version has creamy and comforting sweet potato & chickpea curry inside – absolutely delicious!

Tip – you can serve this in the more traditional way if preferred. A whole hollowed out loaf. Both fantastic.

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Preparation time

10 min

Cook time

30 min

Total time

40

Cuisine

African

Meal

  • mains
  • soups-starters

Servings

4-6

Ingredients

  • 4-6 crispy buns
  • 1 medium onion, finely chopped
  • 2 tbsp olive oil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp garam masala
  • ½ tsp cayenne pepper
  • 2 tsp ground turmeric
  • ½ tsp all spice
  • 1-inch piece ginger, finely grated
  • 3 garlic cloves, sliced
  • 3 medium tomatoes, chopped up
  • 200ml/¾ cup plus 1 tbsp evaporated coconut milk or coconut cream
  • 200ml/¾ cup plus 1 tbsp water
  • 1 sweet potato, peeled and diced into small cubes
  • 1 x 400g/14 oz can chickpeas, drained
  • Salt and pepper, to taste
  • Fresh coriander

Instructions

  1. Add the oil to a large pan, heat to medium then add the onions and fry for aprox 8 minutes until soft.
  2. You can now add all the spices, garlic and ginger and stir to combine and cook for 1 minute.
  3. Add the chopped tomatoes and allow to break down a little – 2-3 minutes.
  4. The sweet potato, coconut cream and water now goes into the pan.
  5. Cover and simmer for 15 minutes or until the sweet potato is soft.
  6. Finally add in the chickpeas, season well and cook for a further 2 minutes.

To serve

  1. Cut off the top of your buns, then hollow out the centres then spoon in the curry.
  2. Top with some fresh coriander and tuck in!
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