Serves: 4

2 tomatoes
4 potatoes
30ml vegetable oil
1 cinnamon stick
1 onion, sliced into rings
2-3 curry leaves
20ml curry powder
5ml ground turmeric
10ml fresh ginger, grated
10ml fresh garlic, crushed
1kg white button mushrooms cut into quarters
10ml garam masala
fresh coriander for garnish

To serve:
1 loaf white bread


  1.  Pierce tomato skins once or twice with a sharp knife and plunge them into boiling water for a few minutes, drain and remove the skins. Cut into dice. Peel the potatoes and cut into small cubes. Set aside with the tomatoes.
  2.  Heat the oil and add the cinnamon stick, onion and curry leaves. Fry until the onion is light golden brown in colour.
  3.  Add the curry powder, turmeric, ginger, garlic and tomato. Cook over medium heat, stirring occasionally, until the mix resembles a puree.Add the potatoes, lower the heat and simmer until the potatoes are almost cooked.Keep an eye on it to make sure the bottom of the pot does not burn. (Add a dash of water if needed).
  4.  Add the mushrooms and simmer for about 10 minutes. Once the mushrooms are done, add the garam masala. Test for seasoning and add salt if necessary. Simmer for a further few minutes on a low heat.
  1.  Take a fresh loaf of white bread and halve it. Scoop out the soft white inside, leaving the crust to form a ‘bowl’. Spoon the curry into the half loaf and serve, garnished with coriander leaves. The soft insides can be dipped into the curry and eaten as well.