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HEBA Bunny Chow with Vegetable Curry

March 03, 2016

HEBA Bunny Chow with Vegetable Curry

Serves: 1
Prep Time: 10 minutes
Cooking Time: 1 hour 40 mins

Thought living low-carb means no more Bunny Chow? Think again! Enjoy your curry and bread the Banting way with our HEBA Bunny Chow recipe. We enjoy ours with a vegetable curry but you can fill your crispy HEBA loaf with your favourite family curry. Just be sure to include low-carb veggies - best to skip the potatoes! 


For the bread:

1 HEBA packet
1 tbsp baking powder
Pinch of salt
4 eggs, large
1 cup milk or water

For the curry:

3 tbsp coconut oil
1 onion, chopped
2 tomatoes, chopped
1 tsp masala
1 tbsp desiccated coconut
Himalayan salt, to taste
Ground black pepper, to taste
1 tsp ground coriander
1 tsp ground cumin
100g celery sticks, roughly chopped
50g broccoli, florets
50g cauliflower, florets
50g pumpkin, cubed
20g cherry tomatoes


  1. Follow the ingredients on the back of the HEBA packet to bake a loaf of bread.
  2. In a large saucepan, heat the coconut oil and add the chopped onion. Cook until translucent.
  3. Add the tomatoes and spices. Cook for 3-4 mins.
  4. Add broccoli, cauliflower, celery and pumpkin and cook until just soft. Add water and seasoning.
  5. Finally, add the cherry tomatoes and cook for 3 mins until softened.
  6. Cut a HEBA loaf of bread in half. Scoop out the centre and spoon in the vegetable curry.

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