Bunny Chow - Vegan

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 cinnamon stick
• 4 green cardamom pods, lightly crushed
• 1 medium onion, sliced thinly into rings
• 3 curry leaves
• 4 teaspoons durban masala (if unavailable, use red curry powder)
• 1 teaspoon ground turmeric
• 1 1/2 teaspoons grated ginger
• 1 1/2 teaspoons crushed garlic
• 2 large tomatoes, chopped or 2 large a 14-oz can chopped tomatoes
• 400 g chickpeas
• 4 potatoes, peeled and cubed
• 2 teaspoons garam masala
• salt, to taste
• 1 crusty square loaves bread (small farmhouse loaves are best)
• fresh coriander leaves (to garnish)

Recipe

• 1 heat the oil and add the cinnamon stick, cardamom pods, onion, and curry leaves. fry until the onion is golden brown in color.
• 2 add the durban masala (or curry powder), turmeric, ginger, garlic, and tomato. cook over medium heat, stirring occasionally, until the mix resembles a puree.
• 3 add the chickpeas and cook for about 10 minutes. then add the potatoes and about 1/4 cup of water. lower the heat and simmer on low. keep an eye on it to make sure the bottom of the pot does not burn.
• 4 when the potatoes are tender (about 30 minutes), add the garam masala. test for seasoning and add salt if necessary. simmer for 10 minutes on low heat.
• 5 halve the loaves and scoop out the centers (leaving the crusts to form bowls.
• 6 spoon the curry into the half loaves and serve, garnished with coriander leaves.