Bunny Chow Vegan

Experience a vibrant taste of South African street food with this hearty Bunny Chow Vegan recipe, a plant-based spin on a beloved classic. Perfectly spiced with a blend of curry powder, garam masala, and turmeric, this rich vegetable curry features tender carrots, creamy potatoes, and protein-packed chickpeas simmered in a luscious coconut milk and tomato base. Served in hollowed-out bread loaves for an edible bowl experience, this dish marries bold flavors with a fun, hands-on presentation. Ready in just an hour, this vegan Bunny Chow is ideal for weeknight dinners or casual gatherings, offering an unforgettable way to enjoy a comforting, globally-inspired meal.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons cooking oil (e.g., coconut or vegetable oil)
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 teaspoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon garam masala
• 0.5 teaspoons ground turmeric
• 0.25 teaspoons cayenne pepper (optional)
• 2 medium carrots, peeled and diced
• 2 medium potatoes, peeled and cubed
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes (canned or fresh)
• 2 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 2 small unsliced bread loaves (e.g., white or whole wheat)

Directions

Step 1

Heat the cooking oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté until translucent, about 3-4 minutes.

Step 3

Stir in the minced garlic and ginger, cooking for an additional 1 minute.

Step 4

Add the curry powder, garam masala, turmeric, and cayenne pepper (if using). Stir to coat the onions and toast the spices for about 30 seconds.

Step 5

Add the diced carrots, cubed potatoes, and chickpeas. Stir well to combine with the spices.

Step 6

Pour in the diced tomatoes, vegetable broth, and coconut milk. Stir, then season with salt and black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the vegetables are tender and the curry has thickened.

Step 8

While the curry is simmering, prepare the bread loaves by slicing off the tops and hollowing out the centers to create a bowl shape. Set the hollowed bread aside for serving.

Step 9

Once the curry is ready, taste and adjust seasoning if necessary.

Step 10

Spoon the curry into the hollowed-out bread loaves, garnish with chopped cilantro, and serve immediately.

Nutrition Facts

Serving size	2879.6 grams (2879.6g)

Amount per serving	% Daily Value*
Calories	3133

Total Fat 62.60g	80%
Saturated Fat 30.30g	152%
Polyunsaturated Fat 1.40g
Cholesterol 0mg	0%
Sodium 11965mg	520%
Total Carbohydrate 552.50g	201%
Dietary Fiber 62.10g	222%
Total Sugars 95.10g
Protein 102.40g	205%

Vitamin D 0IU	0%
Calcium 1300mg	100%
Iron 56mg	309%
Potassium 5889mg	125%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.7%

Protein: 12.9%

Carbs: 69.4%