Bunny Chow

Ingredients

• 2 tablespoons (30 ml) vegetable oil
• 1 large onion (200 g), finely diced
• 3 cloves garlic (15 g), minced
• 1 tablespoon (15 ml) ginger paste
• 3 tablespoons (45 ml) curry powder
• 1 teaspoon (5 g) ground turmeric
• 1 teaspoon (5 g) ground cumin
• 2 large potatoes (400 g), peeled and cubed
• 2 medium carrots (200 g), peeled and cubed
• 1 can (400 ml) chickpeas, drained and rinsed
• 1 can (400 ml) diced tomatoes
• 1 cup (240 ml) chicken or vegetable stock
• 1 teaspoon (5 g) salt
• 1/2 teaspoon (2 g) black pepper
• 1 round loaf bread (500-600 g), unsliced
• Fresh cilantro (15 g), chopped, for garnish

Instructions

1. Heat the oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook for 4-5 minutes until softened and translucent, stirring occasionally.
3. Add the minced garlic and ginger paste, cooking for 1-2 minutes until fragrant.
4. Stir in the curry powder, turmeric, and cumin and cook for 2 minutes to bloom the spices, stirring constantly.
5. Add the potatoes and carrots, stirring well to coat with the spiced oil, then cook for 2 minutes.
6. Pour in the canned tomatoes with juice and the stock, add salt and pepper, and bring to a boil.
7. Reduce heat to medium-low and simmer uncovered for 20-25 minutes until the potatoes and carrots are tender and the liquid has reduced slightly.
8. Stir in the chickpeas and simmer for an additional 5 minutes to heat through.
9. While the curry finishes cooking, slice the top quarter off the bread loaf and carefully hollow out the interior, leaving a 1-inch (2.5 cm) shell. Reserve the removed bread pieces.
10. Ladle the hot curry into the hollowed bread loaf, top with fresh cilantro, and serve immediately with the bread pieces on the side for scooping and soaking up the sauce.