Bunny chow with sugar bean and vegetable curry Recipe

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@eatout_southafrica

Bunny chow with sugar bean and vegetable curry

A classic recipe for a truly South African sandwich. Depending on your crowd or mood, make it with chunks of bread or chic ciabattas.

Serves: 4

curry

Grolsch

Ingredients

2 tsp (10ml) sunflower or canola oil

1 roughly chopped onion

1-2 chopped (optional) chillies

2 cloves crushed garlic

1 peeled and grated thumb-sized piece fresh ginger

1T (15ml) masala

1 stick cinnamon

1 tsp (5ml) turmeric

1 tsp (5ml) ground cumin

1T (15ml) ground coriander

4 pods or ½ tsp (3ml) ground cardamom

1 tsp (5ml) black mustard seeds

3T (45ml) chutney

500g peeled and thickly sliced mixed vegetables (such as carrot, potato, green pepper and cauliflower)

150g topped and halved green beans

1 can (410g) chopped tomatoes

1 cup (250ml) vegetable stock

1 can (410g) rinsed and drained sugar beans

salt and pepper

1-2 quartered or halved and hollowed out (keep removed dough for serving) loaves fresh white bread

Method

Heat oil in a large saucepan. Fry onions until soft and golden. Add chillies, garlic, ginger, spices and chutney and fry together for a minute. Add vegetables (except beans), tomatoes and stock. Cover and simmer for 45 minutes until cooked through. Halfway through cooking, add beans. Ladle spoonfuls of curry into hollowed out chunks of bread. Top with bread ‘lid’ and serve with sambals, chutney and chopped fresh coriander.

Serve with a chilled bottle of Grolsch.