RECIPE | Veggie bunny chow

Use this tasty mix of curried vegetables, lentils and cannellini beans to fill half-loaves of bread or - if you'd like to serve these bunnies as a party snack - small rolls or mini loaves

15 September 2019 - 00:02 By Sharon Lurie
Veggie bunny chow.
Veggie bunny chow.
Image: Michael Smith/The Red Head's Studio

Makes: two half-loaves


1 large onion, sliced

200g green beans, cut into 1cm pieces

2 hot green chillies, seeded and chopped

60ml (¼ cup) cooking oil

1 x 400g can chopped Italian tomatoes

2.5ml (½ tsp) ground turmeric

2.5ml (½ tsp) ground coriander

2.5ml (½ tsp) ground cumin

5ml (1 tsp) curry or chilli powder

5ml (1 tsp) finely grated fresh ginger

5ml (1 tsp) crushed garlic

2 large potatoes, cubed

125ml (½ cup) water

Salt to taste

1 x 400g can lentils

1 x 400g can cannellini beans

1 whole white government bread, halved


  1. In a large pan, fry the onion and green beans, together with the chillies, in the oil until soft.
  2. Add the tomatoes and fry for a further 2-3 minutes.
  3. Stir in the turmeric, coriander, cumin, curry or chilli powder, ginger, garlic, potatoes, water and salt.
  4. Finally, add the lentils and beans (in their brine) and allow to simmer for about 30 minutes until some of the liquid reduces.
  5. Cover the pan and leave the curry to rest, to absorb all the wonderful flavours.
  6. You are now ready to fill your scooped-out half-loaves of bread for a memorable bunny! If, however, you'd prefer something a little more 'elegant', you could use the curry as filling in miniature loaves or bread rolls.

Recipe and photo from 'A Taste of SA with The Kosher Butcher's Wife' (Penguin Random House, R279).  Joburg foodie Sharon Lurie's third cookbook, it's another large collection of fresh food ideas that reflect her culinary heritage as a proud South African and Jewish cook.