Ingredients
- 1 tbsp (15ml) Sunfoil sunflower oil
- 1 onion, chopped
- 2 cloves of garlic, finely chopped
- 3 carrots, chopped
- 1-2 green chillies, chopped (optional)
- 3 curry leaves (optional)
- ½ tsp (2.5ml) turmeric
- 1 tbsp (15ml) curry powder or to taste
- 1 tsp (5ml) masala of your choice
- 3 tomatoes, chopped
- 2 potatoes, peeled and chopped
- 1 brinjal, chopped
- ½ cup (125ml) water
- ½ tsp (2.5ml) salt
- 1 cup (250ml) chopped cauliflower or green beans
- ¼ medium cabbage, chopped
- 1 x 410g tin butter beans
- Lemon juice and black pepper to taste
- 4cm thick slice brown or whole wheat 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.
5. Season with lemon juice and black pepper.
6. Hollow out the thick slices of bread and spoon the curry inside.