Sweet Potato and Chickpea Curry Bunny Chow Recipe
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Sweet Potato and Chickpea Curry Bunny Chow
Sweet Potato and Chickpea Curry Bunny Chow – Recipe

Here is a plant-based take on the iconic South African street food that is both nutritious and delicious. Gently spiced, this snack concludes on a refreshing note, thanks to the inclusion of coriander and lime.

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Ingredients per serve

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What you need

Here is a plant-based take on the iconic South African street food that is both nutritious and delicious. Gently spiced, this snack concludes on a refreshing note, thanks to the inclusion of coriander and lime.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Chickpea Curry

    • In a large pot, heat oil over medium-high heat. Fry onions, garlic and ginger until softened.
    • Stir in KNORR Mild Curry Paste and cook for 2 minutes.
    • Add sweet potatoes, carrots, KNORR Vegetable Booster, KNORR Thai Lime Powder and water (400ml per 10 serves). Stir for 5 minutes.
    • Add KNORR Italiana Pronto Napoli, bring to a boil then reduce heat to a simmer for 20 minutes or until vegetables have softened.
    • Stir in chickpeas and cream, cook for 5 minutes, stirring. Season to taste.
    • Take curry off the heat and stir through coriander.

  3. To Serve

    • Cut the lids off each bread roll and hollow out the centre of the bread in chunks. Reserve bread chunks.
    • Ladle curry into each prepared roll and serve with reserved bread for dipping.
    For more inspiration, see our other bunny chow recipes - Lamb Rogan Josh Bunny Chow and Chicken Vindaloo Bunny Chow.
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