Loading
Recipes

Bunny Chow

Put those newfound bread baking skills to good use! Our recipe for Bunny Chow is made with Quorn Vegan Pieces for a vegan take that's got all the flavour of the original. Try this iconic dish of Durban tonight!

Serves 4

45 mins

A Little Effort

445 cals
(Per serving)

9.8 g of fat

Vegan

Made with Quorn Vegan Pieces

High in protein
Source of fibre
Low in saturated fat

Ingredients

  • 1 pack Quorn Vegan Pieces
  • 2 tbsp vegetable oil
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 cinnamon stick
  • 2 green cardamom pods
  • 1 star anise
  • 1 bay leaf
  • 1 onion, finely chopped
  • 2 tbsp Garam Masala
  • 2 tomatoes, chopped
  • 1 tbsp finely chopped fresh ginger
  • 1 tbsp finely chopped garlic
  • 10-12 curry leaves
  • 400g kidney beans
  • 300ml vegetable Stock
  • 2 tbsp finely chopped coriander leaves
  • 2 tbsp lime juice
  • 2 small bread loaves or 4 round crusty bread rolls
  • Coriander to garnish

Method

  1. Heat oil in a pan over a medium heat and fry whole spices (cumin and fennel seeds, cinnamon stick, cardamom pods, star anise) and bay leaf until aromatic
  2. Add the onion and sauté until translucent
  3. Add curry powder and continue to cook for one minute, then add the tomatoes and cook on medium heat until tomatoes break down.
  4. Add the Quorn Vegan Pieces, ginger, garlic and curry leaves and 300ml of stock and simmer for 12 minutes
  5. Add the kidney beans, salt to taste and continue to simmer for a further 4 minutes
  6. Stir in the chopped coriander and lime juice
  7. Serve in a hollowed-out loaf or individual crusty bread buns

Recipe inspiration

See all recipes

The nation has spoken

0 out of 5 stars (0)

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Leave a review