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Quick Bean and Lentil Bunny Chow

Quick Bean and Lentil Bunny Chow

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A super-easy vegetarian curry recipe that’s rich in flavour and goodness. This hearty meal is a fabulous option for a family dinner on Meat-Free Mondays, and takes just 35 minutes from start to finish. - Claire Winstanley

Preparation time


30 ml unsalted butter
30 ml oil
1 cup chopped celery
1 cup chopped carrots
30 ml Rajah hot curry powder
1 Knorr Tomato Base Dry Cook-In Sauce
1 Knorr Vegetable Stock Pot
500 ml water
1 tinned coconut milk
1 tinned lentils drained
1 tin broad beans drained
salt and black pepper to taste
2 white bread loaves
fresh coriander leaves to garnish

Preparation method

Place the butter and oil into pot. Add the celery and carrots and cook over a medium heat until the vegetables soften and begin to caramelise slightly.
Stir in the Rajah curry powder and the contents of the sachet of KNORR Tomato Base Dry Cook-in-Sauce, followed by the Knorr Vegetable Stock Pot, water and coconut milk. Cook for 5 minutes, or until the sauce starts to thicken.
Add the lentils and broad beans and cook for a further 10 minutes. Season to taste with salt and pepper.
Hollow out the bread loaf halves, spoon the hot curry into the hollows and garnish with fresh coriander leaves. Serve immediately.


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