South African Bunny Chow (Dairy-Free)

Ingredients

• 1 loaf White Bread Loaf
• 2 cans Cannellini Beans
• 1 large Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Curry Powder
• 1 tsp Turmeric
• 1 tsp Chili Powder
• 1 can Diced Tomatoes
• 1 cup Vegetable Broth
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Pepper

Instructions

1. 1Prepare your aromatics: Dice the 1 large onion into 1/2-inch pieces. Mince the 3 cloves of garlic. Grate the 1 tbsp ginger.
2. 2Heat the 2 tbsp olive oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced onion and cook, stirring occasionally, until it has softened and become translucent, about 5 to 7 minutes.
3. 3Add the minced garlic and grated ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the 2 tbsp curry powder, 1 tsp turmeric, and 1 tsp chili powder. Cook, stirring constantly, for 1 minute until the spices are fragrant.
5. 5Pour in the 1 can diced tomatoes, 1 cup vegetable broth, and add the 2 cans cannellini beans (drained and rinsed). Stir everything together. Season with 1 tsp salt and 0.5 tsp pepper.
6. 6Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes, stirring occasionally, until the sauce has thickened to your liking.
7. 7While the curry is simmering, prepare the bread. Using a serrated knife, cut the top off the 1 loaf white bread loaf, about 1 inch down from the top. Carefully hollow out the inside of the loaf, leaving a thick wall of bread. Reserve the removed bread for another use.
8. 8Once the curry has thickened, carefully spoon the hot bean curry into the hollowed-out bread loaf.
9. 9Serve the filled bunny chow immediately.

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