Vegan Bunny Chow

 Srividhya Gopalakrishnan, Vidhyas Vegetarian Kitchen   2019-09-02  Comments General, Kid Friendly, Soups, Stews & Broths, Vegan & Vegetarian
Ip Vegan Bunny Chow 1024x768

Who doesn't love a good bunny chow... this recipe is easy and perfect if you're feeling like a wholesome vegetarian/vegan meal. If you'd prefer a meat option, you can add chicken too.

Prep Time:6 hours (unless using canned chickpeas)
Soaking Time:6 hours (unless using canned chickpeas)
Cook Time:
6hours40mins (40 mins if using canned chickpeas)


  • 1/4 cup Chickpeas
  • 2/3 cup Water
  • 1 tbsp Oil
  • 2 Garlic cloves - finely chopped
  • 2.5 cm Ginger - finely chopped
  • 2 Green Chilies cut into two
  • 2 Cardamom pods
  • 1.5 cm Cinnamon stick
  • 10 Curry leaves
  • 1 Onion
  • 2 Tomatoes
  • 1 tbsp Tomato paste
  • 1.5 tsp Coriander powder
  • 1/2 tsp Red chili powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Curry powder
  • 1/4 tsp Turmeric powder
  • 2 tsps Salt
  • 1 tsp Sugar
  • 2 cups Water


  • 1 Potato
  • 1 Carrot
  • 1/4 cup Peas Frozen
  • 10 Cauliflower Florets

*You need approx 2 cups of veggies for this recipe.

Cook the Chickpeas: (Unless using canned)
1. Wash the chickpeas and soak it for at-least 6 hours.
2. After 6 hours, drain the water and add it to the Instant Pot. 3. Add 2/3 cup of water and close the lid and make sure the vent is in the sealing position.
4. Pressure cook the chickpeas in "manual" mode for 8 minutes and release the pressure naturally.

P.S. You can cook the chickpeas well ahead for this recipe. As the cooking time is different for the curry and the chickpeas, I did not combine them.

Make the Bunny Chow:
Chop the onion, tomatoes and the veggies.

Set the Instant Pot in the saute mode and when the display shows "HOT" add the oil.

After 30 seconds, add the chopped onion, garlic, ginger, curry leaves, cardamom, cinnamon, and the green chilies -saute for two minutes.

Add the tomatoes, coriander powder, cumin powder, red chili powder, curry powder, turmeric powder, sugar, and salt - mix them thoroughly.

Add the veggies and cook for two minutes.

Add the cooked chickpeas, tomato paste and the two cups of water.

Mix it and ensure the tomato paste is well combined. Press the cancel button.

Close the lid and ensure the vent is in the sealing position. 9. Pressure cook this curry on manual mode at high pressure for 3 minutes and when the cooking is complete, release the pressure quickly after 5 minutes natural pressure release.

Mix and serve hot with bread or dinner rolls.

Tomato paste is optional. It adds a tangy flavor and color. Instead of the paste, you can use extra tomato.

Adjust the salt and spices according to your preference. 
You can cook the chickpeas ahead, or you can use the canned ones too.






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