Prep 10 m
Cook 40m
Serves
4-6
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Ingredients

    4 cups mixed fresh vegetables of your choice, cut into cubes. Use any combination of vegetables, such as 1 potato, cut into cubes and parboiled; 1 small carrot, cut into cubes and parboiled; 2 florets of cauliflower cut into cubes; 1 medium-sized zucchini, cut into cubes and 1 cup frozen green peas

    2-3 tbsp oil

    1 onion, sliced

    3 tsp curry powder

    2 tbsp ginger-garlic paste

    1 green chilli, whole or chopped

    20 curry leaves

    2 medium-sized tomatoes, sliced

    2 sprigs fresh thyme, finely chopped or 1 tsp dried thyme

    ¼ cup fresh coriander leaves, chopped

    2 sandwich loaves of brown or white bread, sliced in half

    Salt and freshly ground black pepper

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Ingredient Substitution Guide

Method

1. To parboil the vegetables, bring a large pot of water to the boil. Add the vegetables; and half cook them, and then remove, drain and set aside. Tip: Use 2 cups of any combination of vegetables, e.g. 1 potato, cut into cubes and parboiled; 1 small carrot, cut into cubes and parboiled; 2 florets of cauliflower cut into cubes; 1 medium-sized zucchini, cut into cubes and 1 cup frozen green peas.

2. Heat the oil in a non-stick pan, stir-fry the sliced onion until soft and well-glazed to a golden brown. Add the curry powder, ginger-garlic paste and chilli. Stir-fry for 5 minutes. Tip: Keep the chilli whole for a milder curry or chop it up if you prefer a curry with strong chilli-heat. The addition of one tsp of turmeric powder enhances the colour of the curry.

3. Add all the remaining ingredients, except for the bread. Season with salt and freshly ground black pepper. Add half-a-cup of water (though this may not be necessary as the vegetables with the peas usually have enough of their own liquid) and let it bubble in the pan, scraping up the pan bits and then let it cook down to a thickened curry on low temperature or simmer (about 10 -15 minutes).

4. To serve the Bunny Chow: halve a loaf of brown or white bread; take out the heart of the bread and fill with the curry and garnish with the coriander leaves.

Tip: The Bunny Chow can be topped with optional garnishes of tomato chutney, yoghurt as well as fresh coriander leaves.

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