A delicious vegan bean and tomato spicy curry served in a hollowed out loaf of bread. This beany bunny chow is a take on one of South Africa's favourite dishes. Serve with a sharp grated carrot salad for a truly satisfying meal.
Add the tomatoes, turmeric and curry powder and cook with the lid off for ten minutes
400 g fresh tomatoes, 2 tsp curry powder, ½ tsp turmeric
Add the potatoes, bayleaf, water and salt. Bring to the boil and cook gently with the lid on until the potatoes are almost done (about 10 minutes).
2 medium sized floury potatoes, 1 bay leaf, ½ tsp sea salt, 200 ml water
Add the butterbeans and garam masala and cook for a further five minutes.
400 g tinned butter beans (lima beans), ½ tsp garam masala
Meanwhile, cut the bread loaf in two, widthways. Scoop out the soft insides to create a bowl. Leave about an inch around the borders so that it can soak up any excess liquid.
1 small loaf of crusty bread
Check for seasoning, then ladle into the bread bowls.
Scatter with the coriander or parsley and serve with the bread innards and a grated carrot salad on the side.
2 sprigs coriander leaves (cilantro)
Notes
Use the bread innards to scoop up the curry. This leaves the curry soaked bowl as the prize at the end of the meal.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.