Vegan Bunny Chow

Name: Vegan Bunny Chow
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4
Ingredients: 2 x 400 g/14 oz cans chickpeas/garbanzo beans, drained and rinsed; 3 tbsp strong Darjeeling tea; ¼ tsp ground turmeric; 400 g/14 oz canned chopped tomatoes; 3 garlic cloves, minced; 2 large Maris Piper potatoes, peeled and cut into 2 cm/¾ inch chunks; 5 cm/2 inch piece of fresh root ginger, peeled and grated; 1 tsp cumin seeds; 2 white onions, finely diced; 1 tsp salt; 1½ tbsp garam masala; 2 bay leaves; 200 g/7 oz spinach, washed and roughly chopped; 1 tsp ground cumin; 1 tsp caster/granulated sugar; 1 small mango, peeled and cut into small chunks; 1 tsp ground coriander; 1 small bunch of fresh coriander/cilantro, roughly chopped; 3 tbsp vegetable oil; ⅛ tsp chilli powder

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Mowgli Street Food

By Nisha Katona

Published 2018

About

Our chicken bunny chow is a show stopper, but the truth is that the lunch breaks of the Durban Indian are often an entirely vegan affair. The critical part of this dish is the loose and punchy sauce that is absorbed into the bread. The oozing spiced bread then becomes the focus and the chickpeas/garbanzo beans are along for the ride.

Ingredients

3 tbsp vegetable oil
1 tsp cumin seeds
2 bay leaves

Main course
Gluten-free
Spicy
Vegan

Method

Put the vegetable oil in a large heavy saucepan set over a medium-high heat. When hot, add the cumin seeds and fry until they turn brown and fragrant, then add the bay leaves, onions, ginger and garlic and fry for 8 minutes until the onions are soft and dark brown.
Add the garam masala, cumin and coriander and cook for 2 minutes, then add the chilli powder, gro