eCook Meal
Bunny Chow-style Durban Curry
with Spice & All Things Nice Durban Curry Paste
It’s the perfect portable dish for on-the-go people like you, Chef! Turned into a delicious sit-down meal, this traditional South African takeaway will fill you up with taste and flavour. A warm burger bun is hollowed out and filled with a Durban-style curry, dotted with onion, butternut, chickpeas & butter beans. Served with dollops of a cooling coconut & coriander yoghurt. Time to chow down!
Serving guide
Choose your portion size.
CURRY
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion and the Butternut until browned, 6-8 minutes. Add the curry paste (to taste) and the garlic, and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 200ml [400ml]|#7DA0D7 of water. Simmer gently until thickened and the butternut is cooked through, 12-15 minutes. In the final 4-5 minutes, add the chickpeas and the beans. Remove from the heat, add a sweetener (to taste) and seasoning.
BUN
Microwave the buns until soft, 10-15 seconds. Place the buns down on a board and cut a circle into the tops, 2cm from the edges. Using your hands, pull out the bread from within the circle you’ve cut until hollowed out.
TOAST
Toss the bread pieces in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan.
JUST BEFORE SERVING
In a small bowl, combine the yoghurt and ½ of the coriander.
BEST BUNNY CHOW EVER
Plate up the hollowed out buns and generously fill with the curry, top with dollops of coriander-yoghurt, and scatter over the toasted bread pieces for dipping. Finish with a garnish of the remaining coriander. Dig in, Chef!
CURRY
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion and the Butternut until browned, 6-8 minutes. Add the curry paste (to taste) and the garlic, and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 200ml [400ml]|#7DA0D7 of water. Simmer gently until thickened and the butternut is cooked through, 12-15 minutes. In the final 4-5 minutes, add the chickpeas and the beans. Remove from the heat, add a sweetener (to taste) and seasoning.
BUN
Microwave the buns until soft, 10-15 seconds. Place the buns down on a board and cut a circle into the tops, 2cm from the edges. Using your hands, pull out the bread from within the circle you’ve cut until hollowed out.
TOAST
Toss the bread pieces in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan.
JUST BEFORE SERVING
In a small bowl, combine the yoghurt and ½ of the coriander.
BEST BUNNY CHOW EVER
Plate up the hollowed out buns and generously fill with the curry, top with dollops of coriander-yoghurt, and scatter over the toasted bread pieces for dipping. Finish with a garnish of the remaining coriander. Dig in, Chef!
CURRY
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion and the Butternut until browned, 10-12 minutes. Add the curry paste (to taste) and the garlic, and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 600ml [800ml]|#7DA0D7 of water. Simmer gently until thickened and the butternut is cooked through, 20-25 minutes. In the final 6-8 minutes, add the chickpeas and the beans. Remove from the heat, add a sweetener (to taste) and seasoning.
BUN
Microwave the buns until soft, 10-15 seconds. Place the buns down on a board and cut a circle into the tops, 2cm from the edges. Using your hands, pull out the bread from within the circle you’ve cut until hollowed out.
TOAST
Toss the bread pieces in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan.
JUST BEFORE SERVING
In a small bowl, combine the yoghurt and ½ of the coriander.
BEST BUNNY CHOW EVER
Plate up the hollowed out buns and generously fill with the curry, top with dollops of coriander-yoghurt, and scatter over the toasted bread pieces for dipping. Finish with a garnish of the remaining coriander. Dig in, Chef!
CURRY
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion and the Butternut until browned, 10-12 minutes. Add the curry paste (to taste) and the garlic, and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 600ml [800ml]|#7DA0D7 of water. Simmer gently until thickened and the butternut is cooked through, 20-25 minutes. In the final 6-8 minutes, add the chickpeas and the beans. Remove from the heat, add a sweetener (to taste) and seasoning.
BUN
Microwave the buns until soft, 10-15 seconds. Place the buns down on a board and cut a circle into the tops, 2cm from the edges. Using your hands, pull out the bread from within the circle you’ve cut until hollowed out.
TOAST
Toss the bread pieces in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan.
JUST BEFORE SERVING
In a small bowl, combine the yoghurt and ½ of the coriander.
BEST BUNNY CHOW EVER
Plate up the hollowed out buns and generously fill with the curry, top with dollops of coriander-yoghurt, and scatter over the toasted bread pieces for dipping. Finish with a garnish of the remaining coriander. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R121.21
for 4 servings · R30.30 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Burger Buns needs 8Our Ultimate Burger Buns 4 x 80 g R36.99 · whole pack (size can't be divided)R36.99
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Butternut Chunks needs 400 gButternut 3 kg 3 kg at R45.00 · 13% of packR6.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Butter Beans needs 240 gButter Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Durban Curry Paste
- ButtaNutt Coconut Yoghurt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Bunny Chow-style Durban Curry?
The preparation time for Bunny Chow-style Durban Curry with Spice & All Things Nice Durban Curry Paste is between 20 and 40 minutes.
What is the total time required to make Bunny Chow-style Durban Curry with Spice & All Things Nice Durban Curry Paste?
The total time required to make Bunny Chow-style Durban Curry with Spice & All Things Nice Durban Curry Paste is between 35 and 55 minutes.
How many servings does Bunny Chow-style Durban Curry provide?
4 servings
What are the main ingredients in Bunny Chow-style Durban Curry?
Burger Bun, ButtaNutt Coconut Yoghurt, Butter Beans, Butternut, Chickpeas, Fresh Coriander, Garlic, Onion, Spice & All Things Nice Durban Curry Paste, Tomato
What is the nutritional information of Bunny Chow-style Durban Curry?
Calories: 841, Carbs: 149 grams, Fat: grams, Protein: 29.3 grams, Sugar: 26.8 grams, Salt: 1360 grams
How do I prepare Bunny Chow-style Durban Curry?
BEST BUNNY CHOW EVER: Plate up the hollowed out buns and generously fill with the curry, top with dollops of coriander-yoghurt, and scatter over the toasted bread pieces for dipping. Finish with a garnish of the remaining coriander. Dig in, Chef! JUST BEFORE SERVING: In a small bowl, combine the yoghurt and ½ of the coriander. TOAST: Toss the bread pieces in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan. BUN: Microwave the buns until soft, 10-15 seconds. Place the buns down on a board and cut a circle into the tops, 2cm from the edges. Using your hands, pull out the bread from within the circle you’ve cut until hollowed out. CURRY: Place a pot over medium heat with a drizzle of oil. When hot, fry the onion and the butternut until browned, 6-8 minutes. Add the curry paste (to taste) and the garlic, and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 200ml [400ml]|#7DA0D7 of water. Simmer gently until thickened and the butternut is cooked through, 12-15 minutes. In the final 4-5 minutes, add the chickpeas and the beans. Remove from the heat, add a sweetener (to taste) and seasoning.
What should be prepared from my kitchen to make Bunny Chow-style Durban Curry?
Burger Bun, ButtaNutt Coconut Yoghurt, Butter Beans, Butternut, Chickpeas, Fresh Coriander, Garlic, Onion, Spice & All Things Nice Durban Curry Paste, Tomato
How many calories does Bunny Chow-style Durban Curry have?
841 calories
How much fat content does Bunny Chow-style Durban Curry have?
grams