Vegetarian Sugar Bean Bunny Chow
A classic South African street food dish consisting of a hollowed-out loaf of white bread filled with a spicy, hearty sugar bean curry.
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Ingredients
- 2 half loaves Loaves of unsliced white bread
- 800 grams Sugar beans (soaked and boiled or canned)
- 3 tablespoons Vegetable oil
- 1 large Onion, finely chopped
- 3 tablespoons Durban curry powder
- 1 tablespoon Ginger and garlic paste
- 1 piece Cinnamon stick
- 1 whole Star anise
- 2 medium Potatoes, cubed
- 1 large Tomato, chopped
- 6 leaves Curry leaves
- 1/4 cup Fresh coriander (cilantro) for garnish(optional)
Instructions
- 1
Heat oil in a large pot and sauté the onion, cinnamon stick, and star anise until the onions are translucent and golden.
- 2
Add the ginger and garlic paste along with the curry powder and curry leaves, stirring for 1 minute until fragrant.
- 3
Stir in the chopped tomato and cook until it softens and forms a thick base.
- 4
Add the cubed potatoes and a splash of water, then cover and simmer for 10 minutes.
- 5
Add the cooked sugar beans and their liquid (or a cup of water) to the pot, ensuring the potatoes are fully submerged.
- 6
Simmer on medium-low heat for 20 minutes or until the potatoes are soft and the gravy has thickened significantly.
- 7
Cut the bread loaves in half and hollow out the centers, keeping the 'virgin' (the inner bread piece) to serve on top.
- 8
Ladle the hot bean curry into the hollowed bread shells, garnish with coriander, and serve immediately.
Nutrition per Serving
580
Calories
22g
Protein
95g
Carbs
14g
Fat
18g
Fiber
6g
Sugar
820mg
Sodium
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