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; 2 bay leaves; ¼ tsp ground turmeric; 400 g/14 oz canned chopped tomatoes; 2 large Maris Piper potatoes, peeled and cut into 2 cm/¾ inch chunks; 1 tsp caster/granulated sugar; 1 tsp salt; ⅛ tsp chilli powder; 2 white onions, finely diced; 1½ tbsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 5 cm/2 inch piece of fresh root ginger, peeled and grated; 3 garlic cloves, minced; 1 small bunch of fresh coriander/cilantro, roughly chopped; 3 tbsp vegetable oil; 200 g/7 oz spinach, washed and roughly chopped; 1 small mango, peeled and cut into small chunks; 3 tbsp strong Darjeeling tea; 1 tsp cumin seeds

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
Vegan
Spicy

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