Vegan Bunny Chow Without Bread
A healthy, gluten-free twist on South Africa's iconic Durban vegan bunny chow without bread, using roasted sweet potato or butternut squash as a bowl for spicy vegan curry.
Ingredients
For the Curry Filling:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1-2 green chilies, finely chopped (adjust for spice)
- 1 tsp ground turmeric
- 2 tsp Durban curry powder (or medium curry powder)
- 1 tsp ground cumin
- 1 tsp paprika
- 400g can chickpeas, drained and rinsed
- 400g can chopped tomatoes
- 1 cup vegetable stock
- 1 cup diced carrots
- 1 cup green beans, chopped
- 1 cup diced potatoes
- 1 tbsp tomato paste
- 1 tsp sugar (optional, to balance acidity)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
For the Veggie "Bowl":
- 4 medium sweet potatoes or 1 large butternut squash (halved)
- 1 tbsp olive oil
- Pinch of salt and pepper
Instructions
- Prepare the Vegetable Bowl: Preheat oven to 200°C (390°F). Wash sweet potatoes or cut butternut squash in half, remove seeds, and score flesh lightly. Rub with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking tray lined with parchment paper. Roast for 35-45 minutes (sweet potatoes) or 50-60 minutes (butternut squash) until tender. Scoop out a portion of the flesh to create a hollow "bowl," leaving about 1 cm of flesh.
- Make the Vegan Curry: Heat olive oil in a large pan over medium heat. Sauté onion for 5 minutes until translucent. Add garlic, ginger, and chilies; cook for 1-2 minutes until fragrant.
- Add turmeric, curry powder, cumin, and paprika. Stir for 30 seconds. Add tomato paste, cook for 1 minute, then add chopped tomatoes, vegetable stock, chickpeas, carrots, potatoes, and green beans.
- Bring to a simmer, reduce heat to low, and cook for 20-25 minutes, stirring occasionally, until vegetables are tender and curry thickens. Add sugar if needed, and season with salt and pepper.
- Assemble the Bunny Chow: Place roasted sweet potato or butternut halves on plates. Spoon the hot curry into the hollowed-out vegetable bowls, filling generously. Garnish with fresh cilantro.
- Serve: Serve immediately with a side of chakalaka or a cucumber-tomato sambal. Optional: Offer mango atchar for authentic Durban flair.
Optional Tips & Variations
- Variations: Swap chickpeas for lentils or add cauliflower for extra bulk. Use zucchini boats for a lighter option.
- Storage: Store curry and vegetable bowls separately in airtight containers in the fridge for up to 3 days. Reheat curry on the stovetop and warm vegetable bowls in the oven.
- "vegan bunny chow without bread," perfect for healthy, gluten-free South African dishes.
More South African Recipes
Explore our South African braai guide, discover shisa nyama spots, or check out dining in Cape Town and Durban for more culinary inspiration!
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