A hearty Durban-style bunny chow: a hollowed-out quarter loaf filled with rich, spicy curry and served with fresh carrot salad. Easy to make and perfect for a comforting weeknight meal.
Ingredients
For the bunny chow
- 4 Quarter loaf of fresh white bread (unsliced)
- Durban sugar beans curry (visit recipe)
- Carrot salad (visit recipe)
- Fresh coriander (to garnish)
Instructions
- First, prepare your chosen curry. Ensure it is hot and think. You can use my Durban sugar beans curry recipe.
- Make the carrot salad: by combining the grated carrots, diced onion, quartered cucumber and chopped chili in a large bowl. Stir the brown sugar, salt and lemon juice until dissolved, then pour over and toss.
- Take the quarter loaf and cut a square opening in the top. Carefully hollow out the inside, leaving thick walls all around. Set the scooped out bread aside.
- Spoon the hot curry generously into each hollowed out loaf, filling right to the top. Place the scooped out bread piece on top or side of the curry.
- Finally, garnish with fresh coriander and serve with the carrot salad and cooldrink on the side.
Notes
Bread — use a fresh, unsliced quarter loaf of white bread.
Curry consistency — the curry must be thick before filling the bread. If it is too thin, simmer uncovered for an extra 10 to 15 minutes before serving.
Carrot salad — make this first so it has time to marinate in the dressing while you prepare everything else.
Leftovers — store leftover curry in an airtight container in the fridge for up to 3 days. Fill fresh bread just before serving, as an assembled bunny chow goes soggy and falls apart.