This is an African Fast Food Dish consisting of a hollowed out loaf of bread filled with curry. It is easy enough to skip the hollowed out bread bit and just serve this with rice but give it a go the traditional way just once. Like most 'stew-like' recipes this one tastes better the next day!
4 teaspoons durban masala (if unavailable, use red curry powder)
1 teaspoon ground turmeric
1 1/2 teaspoons grated ginger
1 1/2 teaspoons crushed garlic
2 large tomatoes, chopped or 2 large a 14-oz can chopped tomatoes
400 g chickpeas
4 potatoes, peeled and cubed
2 teaspoons garam masala
salt, to taste
1 crusty square loaves bread (small farmhouse loaves are best)
fresh coriander leaves (to garnish)
Steps:
Heat the oil and add the cinnamon stick, cardamom pods, onion, and curry leaves. Fry until the onion is golden brown in color.
Add the Durban masala (or curry powder), turmeric, ginger, garlic, and tomato. Cook over medium heat, stirring occasionally, until the mix resembles a puree.
Add the chickpeas and cook for about 10 minutes. Then add the potatoes and about 1/4 cup of water. Lower the heat and simmer on low. Keep an eye on it to make sure the bottom of the pot does not burn.
When the potatoes are tender (about 30 minutes), add the garam masala. Test for seasoning and add salt if necessary. Simmer for 10 minutes on low heat.
Halve the loaves and scoop out the centers (leaving the crusts to form bowls.
Spoon the curry into the half loaves and serve, garnished with coriander leaves.
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