Dairy-Free Bunny Chow
A Durban curry served in a hollowed-out loaf of bread. This version uses a flavorful bean curry made without dairy.
Ingredients
- 2 tablespoons Vegetable oil
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 3 tablespoons Curry powder
- 1 teaspoon Chili powder
- 1 28 oz can Canned diced tomatoes
- 1 15 oz can Canned kidney beans
- 1 15 oz can Canned chickpeas
- 1 cup Vegetable broth
- 1 large Loaf of bread
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the chopped onion and cook until softened, about 5 minutes.
- 3Add the minced garlic and grated ginger and cook for another minute until fragrant.
- 4Stir in the curry powder and chili powder and cook for 1 minute.
- 5Add the diced tomatoes, kidney beans, chickpeas, and vegetable broth.
- 6Bring to a boil, then reduce heat and simmer for 45 minutes, or until the curry has thickened.
- 7Season with salt and pepper to taste.
- 8While the curry is simmering, cut the loaf of bread in half lengthwise. Hollow out the inside of each half, leaving a crust of about 2.54 cm thick.
- 9Fill the hollowed-out bread with the bean curry. Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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