Dairy-Free Bunny Chow (Breakfast Version)

Ingredients

• 1 large Loaf of Bread (White or Brown)
• 2 cans Canned Beans (Kidney, Butter, or Chickpeas)
• 1 large Onion
• 3 cloves Garlic
• 1 inch piece Ginger
• 2 tbsp Tomato Paste
• 1 can Coconut Milk
• 2 tbsp Curry Powder
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 cup Vegetable Broth
• 2 tbsp Vegetable Oil
• to taste Salt
• to taste Pepper

Instructions

1. 1Prepare the Bean Curry: Heat vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until softened.
2. 2Stir in tomato paste, curry powder, turmeric, and cumin. Cook for 2 minutes until fragrant.
3. 3Add the canned beans (drained and rinsed), coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally, until the sauce has thickened.
4. 4Prepare the Bread: Cut off the top of the loaf of bread. Hollow out the inside of the bread, leaving a thick crust.
5. 5Fill the hollowed-out bread with the bean curry.
6. 6Replace the bread top and serve immediately. The scooped-out bread can be used for dipping.

Substitutions

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