Vegetable curry bunny chow

Ingredients:

1. 1 tbsp (15 ml) sunflower oil
2. 1 onion, chopped
3. 2 cloves of garlic, finely
chopped
4. 3 carrots, chopped
5. 1-2 green chillies, chopped
(optional)
6. 3 curry leaves (optional)
7. ½ tsp (2,5 ml) turmeric
8. 1 tbsp (15 ml) curry
powder or to taste
9. 1 tsp (5 ml) masala of your
choice
10. 3 tomatoes, chopped
11. 2 potatoes, peeled and
chopped
12. 1 brinjal, chopped
13. ½ cup (125 ml) water
14. ½ tsp (2,5 ml) salt
15. 1 cup (250 ml) chopped
cauliflower or green beans
16. ¼ medium cabbage,
chopped
17. 1 x 410 g tin baked beans
in tomato sauce
lemon juice and black
pepper to taste
18. 4 cm thick slice brown or
wholewheat bread per
person

Method:

1. Heat oil in a large pot and
fry onion, garlic, carrots,
chillies, curry leaves and
spices.
2. Add tomatoes and simmer
for a few minutes. Stir
in potatoes, brinjal, water
and salt.
3. Bring to the boil, reduce
the heat and simmer with a
lid for 20 minutes.
4. Stir in cauliflower,
cabbage and baked beans
and simmer for another
20 minutes or until the
potatoes are tender. Season
with lemon juice and black
pepper.
5. Hollow out the thick
slices of bread and spoon
the curry inside.