Ingredients

Method

• 1 brinjal, sliced
• 2 loaves bread, cut in half
• 1 cup canola oil
• 1/2 head cauliflower
• 1 x 400 g can chickpeas
• 400 g green beans
• 3 t fresh ginger, finely chopped
• ½ onion, diced
• 3 spring onions, chopped
• 1 clove garlic, finely diced
• 1 red pepper, finely diced
• to taste chillies
• 3 t curry powder
• 1 t sweet Spanish paprika
• t t coriander seeds
• 1 cup plum tomatoes, chopped
• a dash vinegar
• a few leaves basil
• a pinch salt
• 6 T coconut cream
• to garnish coriander
• ½ onion, chopped
• 1 carrot, chopped
• 1 stick celery, chopped
• 3–4 litres water
• ½ cup tomato puree
• 1 t salt, or to taste
• 1 t whole peppercorns

Method

Ingredients

Chop the brinjal and sprinkle with salt, then place a weight on it to remove the bitterness.

To make the stock, place all the ingredients in a large, deep saucepan and bring to the boil. Reduce the heat and simmer for at least 2–3 hours, skimming when necessary. Pass the stock through a sieve. Excess stock can be kept in the freezer for 2-3 months.

Slice the bread in half. Pull out most of the soft bread inside, leaving a thick wall and bottom. Bake the bread in the oven until it’s crunchy and sturdy enough to hold the curry. Keep the bread that you removed to thicken the curry or to serve with it.

To make the curry, fry the cauliflower, beans and the chickpeas for 3 minutes or until crispy. Set aside.

Fry the ginger, onion, spring onion, garlic, red pepper and chilli for 2 minutes, then add the curry powder, paprika and coriander seeds.

While the ingredients are frying, drain the brinjal and add to the pan. Add the tomatoes and vinegar and stir. Simmer for 20 minutes, adding the stock when the pan becomes dry. Do not allow to dry out. Taste and season with salt if necessary.

Add the cauliflower, beans and chickpeas. Simmer for 5 minutes and add some more stock to the pan. Before serving, add the basil leaves and coconut cream. Ladle the curry into the hollowed bread, garnish with coriander and serve immediately.

Recipe created by Lapo Magni for The Climate Diet. Founded in April 2018, The Climate Diet is a global sustainable food initiative, with a goal of creating delicious dishes that battle the effects of climate change. The Climate Diet partnered with one of Cape Town’s renowned sustainable chefs Lapo Magni to revamp the lamb bunny chow into something that’s less taxing on the environment. This vegan version requires 50% less water and minimises carbon footprint, too.

Read more about Lapo's Kitchen, and get your hands on some of Lapo's Italian recipes in the August 2018 issue of TASTE.