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. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat (about 350°F / 175°C). Add the 1 large onion, chopped, and cook for 5-7 minutes, or until softened and translucent.
2. 2Add the 3 cloves of garlic, minced, and the 1 inch piece of ginger, grated, to the pot. Cook for 1 minute more, until fragrant.
3. 3Stir in the 2 tablespoons of tomato paste, 2 tablespoons of curry powder, 1 teaspoon of turmeric, and 1 teaspoon of cumin. Cook for 2 minutes, stirring constantly, until the spices are fragrant.
4. 4Add the 2 cans of canned beans (drained and rinsed), 1 can of coconut milk, and 1 cup of vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the sauce has thickened.
5. 5While the curry simmers, prepare the bread. Place the 1 large loaf of bread on a cutting board. Carefully cut off the top 1-inch slice of bread to create a lid. Then, using a knife, hollow out the inside of the loaf, leaving a thick crust about 1-inch thick all around. Be careful not to cut through the sides or bottom.
6. 6Season the bean curry with salt and pepper to taste. Stir well to combine.
7. 7Carefully spoon the hot bean curry into the hollowed-out loaf of bread.
8. 8Place the cut-off top slice of bread back onto the filled loaf. Serve immediately. The scooped-out bread can be used for dipping into the curry.

Substitutions

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