Bunny Chow

Preparation

1. If using dried kidney beans, soak overnight and boil in unsalted water for 45 minutes until tender before starting. If using canned, drain and rinse well.
2. Heat the oil in a large pot over medium heat. Add the onion and cook for 7 minutes until golden. Add the garlic and ginger and stir for 2 minutes.
3. Add all the spices: curry powder, cumin, coriander, and garam masala. Stir constantly for 1 minute — this frying of the spices is critical for depth of flavour.
4. Add the diced tomatoes and the chilli (if using). Cook for 8 minutes until the tomatoes collapse and the oil begins to separate from the sauce.
5. Add the potato cubes, beans, bouillon cube, and enough water to just cover everything (about 400ml). Stir, bring to a boil, then cover and simmer over medium-low heat for 25 minutes until the potatoes are completely soft.
6. Uncover and mash a few potato cubes against the pot wall to naturally thicken the curry. Taste and adjust salt. The curry should be thick, not watery.
7. Cut each quarter of the bread loaf: cut straight down through the top crust, scoop out the soft inner bread (keep it — this is the 'lid'). Ladle the hot curry generously into the bread hollow. Replace the scooped bread on top as a lid. Serve immediately.