Recipe by KristinV
This is an African Fast Food Dish consisting of a hollowed out loaf of bread filled with curry. It is easy enough to skip the hollowed out bread bit and just serve this with rice but give it a go the traditional way just once. Like most 'stew-like' recipes this one tastes better the next day!
Top Review by magpie diner
This is a 5 star idea, we loved our "bowls"! I can't remember the last time I bought one of those fluffy white unsliced loaves, it felt like a quite a treat. I think due to some of my choices the curry turned out drier than I would have liked - it would have been nice to have more of a gravy to sop up with the bread & crust (I did try adding some extra water). For that reason, next time I would go with the tinned tomatoes instead of fresh, and would use a waxy potato, since of course russets (which I used) break down so much. I used all the ingredients listed except for curry leaves, which I didn't have. I think any sort of curry would be fabulous served this way, and maybe in mini sourdough loaves or giant whole grain rolls to mix it up. Thanks for the intro KristinV! A very nice curry and a great way to enjoy it. I've quite honestly never seen my daughter enjoy a curry this much. Made for ZWT7.
- 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)
Directions See How It's Made
- Heat the oil and add the cinnamon stick, cardamom pods, onion, and curry leaves. Fry until the onion is golden brown in color.
- Add the Durban masala (or curry powder), turmeric, ginger, garlic, and tomato. Cook over medium heat, stirring occasionally, until the mix resembles a puree.
- 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.
- 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.
- Halve the loaves and scoop out the centers (leaving the crusts to form bowls.
- Spoon the curry into the half loaves and serve, garnished with coriander leaves.