1 medium butternut, peeled & diced
2 onions, diced
2 tomatoes, diced
2 sweet potatoes, diced
4 potatoes, diced
1 tin butter beans (optional)
1 tin whole kernels sweetcorn
1 small pack green beans
2 large carrots, julienne
3- 4 red or green chillies (depending on how spicy you like it)
1 Tblsp chilli oil
2 Tblsp crushed garlic
2 curry leaves
1 Tblsp canola oil
1 Tblsp salt
2 cups water
1 – 2 Tblsp curry powder
½ tsp tumeric
1 - 2 Tblsp lemon juice
salt to sesaon
1 loaf brown or white bread unsliced
fresh coriander to garnish
- Heat the oil in a large pot and fry the garlic, onions and chillies for a few minutes.
- Add the tomatoes and fry for a few more minutes.
- Add the butternut, potatoes, sweet potatoes, water and curry leaves. Ensure the vegetables and potatoes are submerged under water.
- Add the curry powder, turmeric, lemon juice and salt to taste.
- As soon as the water starts to boil, lower the heat and simmer for about 90 minutes, stirring occasionally.
- If the curry is still very watery, mash some of the potatoes and stir.
- Stir fry the carrots and green beans until slightly tender but still a little crunchy and add them to the curry.
- Add the butter beans and sweetcorn to the curry and allow to heat through on a low heat.
Cut the loaf of bread into quarters. With a sharp knife cut out most of the soft white bread, leaving a thick wall and bottom. Keep the bread you removed. Fill the hole with the vegetable curry and place the bread you removed back on top. Bunny chow is always eaten with the hands.
Serve with sambals if desired – and eat messily!