Bunny Chow

Method

Heat the oil in a large pan and temper the cumin seeds until fragrant, then add the diced onions and cook until golden. Stir in the garlic, ginger, curry powder and turmeric, cooking for 2 minutes until aromatic. Add the diced potatoes, chickpeas, tomato puree and stock, bringing to a simmer and cooking for 20 minutes until the potatoes are tender. Season with salt, pepper and green chilli, stirring through the fresh coriander. Meanwhile, hollow out the bread loaf by removing the soft interior crumb, leaving a sturdy shell, then toast it lightly. Divide the curry between the bread shells, packing it generously, and serve immediately with the removed bread pieces on the side for scooping.