Sneak Peek: Around the World Vegan Cookbook

easyFood editor, Paula and content creator, Safiq had the absolute pleasure of meeting plant-based chef, cookbook author, podcast host, and all-round superstar, Niki Webster, on their recent press trip to Turkey.

Niki released the all-new Around the World Vegan Cookbook earlier this year – and we’ve got an exclusive recipe from the book to give you a taste of what’s on offer. The new release features over 75 original plant-based recipes from around the world – inspired by Niki’s travels over the years – which Paula and Safiq got to hear all about first-hand on their trip.

Here’s Nikki’s recipe for Bunny chow with sweet potato and chickpea curry.

Difficulty – Easy

Serves 4–6

Prep – 10 minutes

Cooking – 30 minutes

“This is such a fun way to eat curry – served in crispy bread rolls! They’re the perfect edible bowls. Bunny chow originated in Durban, South Africa and it’s said to have been made by the Indian ‘banians’ who migrated there. My version has creamy and comforting sweet potato and chickpea curry inside – absolutely delicious.”

For the curry

2 tbsp olive oil

1 medium onion, chopped

1 tsp ground coriander (cilantro)

1 tsp ground cumin

2 tsp garam masala

½ tsp cayenne pepper

2 tsp ground turmeric

½ tsp allspice

1-inch piece ginger, finely grated

3 garlic cloves, sliced

3 medium tomatoes, chopped up

1 sweet potato, peeled and diced into small cubes

200ml (3/4 cup) evaporated coconut milk or coconut cream

200ml (3/4 cup) water 1 can chickpeas, drained

Salt and pepper to taste

To serve

Crusty bread rolls

Fresh coriander (cilantro)

TO MAKE THE CURRY

1. Add the oil to a large pan, heat to medium then add the onions and fry for about eight minutes until soft.
2. Add all the spices, garlic and ginger and stir to combine. Cook for one minute.
3. Add the chopped tomatoes and allow to break down for 2–3 minutes.
4. Add the sweet potato, coconut cream and water.
5. Cover and simmer for 15 minutes, or until the sweet potato is soft.
6. Finally, add in the chickpeas, season well and cook for a further two minutes.
7. Cut off the top of your buns, hollow out the centres, then spoon in the curry.
8. Top with some fresh coriander (cilantro) and tuck in!

 Niki’s Tip: You can serve this in the more traditional way if preferred: a whole hollowed-out loaf. Both are fantastic! 

Recipe taken from Around the World Vegan Cookbook reproduced with the permission of Welbeck Children’s Books. Text copyright © 2023 by Nicola Webster. Find more from Niki at rebelrecipes.com or follow her on Instagram @rebelrecipes.