Try this delicious Indian-inspired Mushroom Bunny Chow Recipe for a delightful, elegant twist on a South African favourite.
What is a bunny chow? Traditionally, a bunny chow, which originated among Indian South Africans in Durban, is a hollowed-out loaf of white bread filled with curry.
It is affectionately also simply referred to as a bunny – but has nothing to do with bunnies!
While the etymology of the name isn’t entirely clear, one theory states that the name bunny chow comes from an Indian caste called the banias, which used to serve this dish in restaurants.
Traditionally, it’s a very simple dish. This recipe adds a touch of elegance.
The dish is paired expertly with the Paul Cluver Dry Encounter Riesling 2016. The Riesling’s acidity cuts through the rich sauce of the curry, resulting in a very refreshing pairing.
Recipe serves 6.
- 1 onion, finely chopped
- 4 garlic cloves, finely grated
- 1 thumb-size piece of ginger, grated
- 500g button mushrooms, quartered
- 1 Tbsp garam masala
- 1 tsp chilli powder
- ½ tsp turmeric
- ½ tsp ground coriander
- ½ tsp ground cumin
- 4 pods green cardamom
- 2 large potatoes, peeled and cubed
- 1 x 400g tin crushed tomatoes
- 1 cup vegetable stock
- 1 x 400g tin coconut cream
- 1 x 400g tin butter beans, drained
- 200g green beans, trimmed and cut into 2cm pieces
- Juice of ½ lemon
- Fresh coriander for serving
- Extra virgin olive oil
- Salt and pepper, to taste
- 6 mini sourdoughs or other mini loaves
- Heat a drizzle of olive oil in a large pot.
- Add onions and cook on medium until tender. Add garlic and ginger and sauté until fragrant.
- Then, add mushrooms and cook until golden.
- Finally, add spices, salt and pepper to taste, and fry together for 1 minute.
- Using a slotted spoon, remove the spicy mushrooms and set aside.
- Add potatoes and pour in chopped tomatoes and stock and bring to a simmer. Simmer until potatoes are tender and the sauce has reduced and thickened.
- Add coconut cream, butter beans and green beans. Simmer until the green beans are tender.
- Return the mushrooms to the pot and stir to reheat. Taste for seasoning and adjust accordingly.
- Finish the curry with fresh lemon juice and coriander.
- Cut the tops off the mini breads and gently scoop out the bread inside.
- Fill the bread ‘bowls’ with the filling.
- Garnish with fresh coriander and serve immediately.
Mushroom Bunny Chow Recipe Notes
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