Ingredients

Method

• 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

Ingredients

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

Find more air-fryer recipes here.