Reimagined Togarashi Bunny Chow

INGREDIENTS

For the Curry:

2 tbsp vegetable oil

1 large onion, finely chopped

3 garlic cloves, minced

1 tbsp ginger, grated

2 tbsp Spicy Sprinkles Togarashi

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric

500g diced chicken or lamb (or chickpeas for a vegetarian option)

2 medium tomatoes, pureed

1 cup coconut milk

1 cup chicken or vegetable stock

2 medium potatoes, peeled and diced

Salt and pepper to taste

For the Bread Bowls:

4 small round loaves of bread

Fresh coriander and sesame seeds (for garnish)

METHOD

Prepare the Curry:

Heat oil in a large pan over medium heat. Sauté onions until golden. Add garlic and ginger, cooking until fragrant.

Stir in Togarashi, cumin, coriander, and turmeric, toasting the spices for 1 minute.

Add the chicken or lamb, browning on all sides. (For chickpeas, add directly to the next step.)

Mix in pureed tomatoes, coconut milk, and stock. Bring to a simmer.

Add potatoes, cover, and simmer until meat and potatoes are tender, about 20 minutes. Season with salt and pepper to taste.

Prepare the Bread Bowls:

Hollow out the center of each loaf, leaving a sturdy bread shell. Set aside the bread pieces for dipping.

Assemble the Bunny Chow:

Spoon the hot curry into the hollowed bread loaves. Garnish with fresh coriander and a sprinkle of Togarashi and sesame seeds for a festive flair.

Serve:

Place each bread bowl on a plate with the reserved bread pieces. Pair with a fresh salad or festive slaw for a complete meal