plain yoghurt Archives

Rice recipes

Quick and easy mini tikka fish rotis

10 minutes

Lamb recipes

Crispy pork katsu with a quick pickle

20 minutes

Brinjal recipes

Brinjal curry with chickpea dumplings

30 minutes

Bread recipes

Coffee lamb chops with flapjack flatbreads

35 minutes

Fish recipes

Khuri Kitchri with masala fish

25–30 minutes

Chicken recipes

Potato cauliflower bunny chow

30 minutes

Potato cauliflower bunny chow

Serves 6

Difficulty Easy

Prep Time 25 minutes, plus 1 hour’s proving time

Cooking Time 30 minutes

Ingredients

300 g baby potatoes, halved
salt, to taste
300 g cauliflower, cut into florets
¼ cup oil
1 onion, roughly chopped
2 cloves garlic, minced
1 bird’s-eye chilli, seeded and finely chopped
1 T garam masala
1 sprig fresh curry leaves(or 1 T dried curry leaves)
1 T medium curry powder
2 t ground turmeric
400 g can chopped tomatoes
400 g can coconut milk
2 T brown sugar
½ cup plain yoghurt, for serving

For the bread:

2 T oil
800 g cake flour
10 g instant dry yeast
40 g brown sugar
salt, to taste
2 cups lukewarm water

Method

1. To make the bread, preheat the oven to 180°C. Lightly grease a 20 cm springform cake tin with the oil. Place all the dry ingredients in a bowl. Using a metal spoon, stir in the water to make a shaggy dough. Keep stirring until the dough becomes firmer. If the mixture is too sticky, add more flour until you have a malleable dough. Knead on a clean surface for about 10 minutes.

2. Place the dough in a glass bowl, cover with a clean tea towel and set aside to prove until doubled in size, about an hour. Knock down the dough and shape into a ball. Place into the baking tin and bake for 30–35 minutes, or until golden brown and risen. Remove from the baking tin, place on a wire rack and allow to cool completely.

3. To make the curry, place the baby potatoes in a saucepan and cover with cold water. Season with salt. Boil for 10 minutes, then add the cauliflower and cook for 5 minutes. Drain and set aside.

4. Heat the oil a medium saucepan. Fry the onion over a medium heat for 5 minutes, or until softened and translucent. Add the garlic and chilli and fry until fragrant. Stir in the garam masala, then the curry powder, curry leaves and turmeric. Add the diced tomatoes and stir. Simmer for 10 minutes over a low heat. Add a little water if the sauce becomes too thick.

5. Stir in the potatoes and cauliflower, then the coconut milk and sugar. Simmer for 10 minutes and season with salt. To serve, hollow out the bread and spoon the curry into the cavity. Serve with the bread and yoghurt.

Cook's note: This bunny chow is best served with a tomato-and-onion salad, fresh coriander, pickled beetroot, atchar and plain yoghurt.

Photography: Jan Ras
Recipes and Production: Khanya Mzongwana
Food assistant: Thando Manyoni

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Potato cauliflower bunny chow

Potato cauliflower bunny chow

Ingredients

Method