bunny chow
bunny chow

Bunny Chow Curry

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October 6, 2018


Heat coconut oil in a large saucepan.

Fry the onions until soft and golden.

Add chilies, garlic, ginger, spices and chutney and fry together for a minute.

Add vegetables (except beans), tomatoes and vegetable stock.

Cover and simmer for 45 minutes.

Halfway through cooking, add beans.

Add Violife Creamy and remove pot from fire.

Ladle spoonfuls of curry into hollowed out chunks of bread. Top with bread ‘lid’ and serve with Violife Grated Original.



made with love using
Violife creamyViolife original grated






PREP TIME: minutes 60 mins


1 pack Violife Creamy Original

1 pack Violife Grated Original

2 tsp coconut oil

1 onion, chopped

1 chopped chili

2 cloves garlic, crushed

1 fresh ginger (thumb-sized piece), peeled & grated

1 tbsp masala

1 stick cinnamon

1 tsp turmeric

1 tsp ground cumin

½ tsp ground cardamom

1 tsp mustard seeds

45ml chutney

3 carrots

1 green pepper

1 cauliflower head

2 potatoes

150g green beans

1 can chopped tomatoes

1 cup vegetable stock

salt and pepper, to taste

4 halved and hollowed out bread loaves, to serve