Serves 4

Recipe by Zola Nene

For the curry:

  • 2 Tbs olive oil
  • 1 onion, chopped
  • 2 garlic cloves
  • 1 Tbs grated ginger
  • 2 Tbs mild curry powder
  • 1 chilli, chopped (or to taste)
  • 2 tomatoes, grated
  • 1 cup vegetable stock
  • 1 tin butter beans, drained
  • 1 tin kidney beans, drained
  • Handful chopped coriander
  • Salt and pepper
  • 1 loaf unsliced bread

For the sambal:

  • 2 Jazz™ Apples, diced
  • 1 cup diced cucumber
  • 1/2 onion, finely chopped
  • 2 Tbs chopped coriander
  • 2 Tbs vinegar
  • 1 Tbs sugar

Method:

  1. Heat olive oil in a pot, then add onion, garlic then sauté until onions soften.
  2. Add curry powder and chilli, then sauté for a minute.
  3. Add grated tomato, then stir well to coat in the spices before adding stock.
  4. Cover and leave to simmer for 5 minutes.
  5. Add beans and simmer for another 5 minutes.
  6. Stir in the fresh coriander, then season to taste.
  7. Make the sambal by combining all of the ingredients and stirring well, then leave to stand for 5 minutes.
  8. Cut the bread in half, then cut each half into halves, making sure each quarter has a crust base.
  9. Hollow out the middle of the bread, then fill with curried beans, spoon on some sambal and serve immediately.