Guest Chef Recipe: Bunny Chow by Rebel Recipes

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add cumin, coriander, turmeric, and cayenne pepper; cook for 1-2 minutes to toast the spices.

Add the chickpeas and diced sweet potato; cook until the sweet potato is tender, about 10-15 minutes.

Pour in coconut milk and bring to a simmer.

Reduce heat and let the curry simmer for 20-30 minutes, stirring occasionally.

Season with salt and pepper to taste.

While the curry simmers, prepare the bread rolls by cutting the top off and hollowing them out.

Once the curry is ready, fill the hollowed-out bread rolls with the curry mixture.

Garnish with fresh cilantro and a squeeze of lime juice.

Serve with the bread lid on the side for dipping.

Equipment Needed

Dietary

Allergens