3 tbsp olive oil
2 medium onions, thinly sliced
2 tbsp ginger, minced
8 cloves garlic, minced
3 tsp Durban Curry (or more for hotter)
2 tsp turmeric
1 green (or tart/sweet) apple, peeled, cored and chopped
1/2 - 3/4 cup dried apricots, chopped and rehydrated (3 hours)
1 sweet red pepper, chopped
3/4 lb green beans, trimmed
1/2 lb carrots, peeled and sliced
1 1/2 lb cauliflower, in small florets
1 medium yam, peeled in 1/2 inch cubes
3 cups red cabbage, shredded
1 1/2 cups veggie stock or water + bouillon cube
salt to taste
Sauté the onions in the oil until translucent, then add ginger, garlic, apple, red pepper, Durban Curry and turmeric. Stirring regularly, add a 1/4 cup of the stock, followed by the carrots and yam. As the vegetables start to soften over the next ten minutes or so, add enough stock to keep things slightly liquid and then add the apricots, the cauliflower, beans and cabbage. Add more stock as the apple and onions cook down and thicken the sauce.
Add salt and more Durban Curry to taste. When the carrots, cauliflower etc. are soft, stir together, remove from heat and let rest to merge the flavours. There should be enough sauce to surround and coat the other ingredients.
If you want to serve Bunny Chow, cut the top off a round loaf of crusty, white bread, hollow it out and pour in the curry. Rip off pieces of the crust to scoop up the sauce or alternately, just serve with slices of crusty bread.
Makes enough for 6 to feast.