4 Serves
80 Mins
Prepare the ingredients by peeling and dicing the potatoes and onions, and cutting the meat into bite-sized cubes using a chef's knife on a cutting board.
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IndianVitamin E
3 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
34 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
9 µg / 2.4 µgFolate
368 µg / 400 µgCalcium
417 mg / 1,300 mgIron
20 mg / 18 mgMagnesium
402 mg / 420 mgPhosphorus
1090 mg / 1,250 mgPotassium
3491 mg / 4,700 mgSodium
1028 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
74 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Sauté the onions and garlic until translucent, then add the meat and brown it thoroughly.
Stir in the curry powder and potatoes, then add enough water to cover the mixture. Season with salt and pepper, then simmer until the meat and potatoes are tender.
Hollow out the center of the bread loaf and ladle the hot curry into the bread bowl, serving immediately.
3
g15
g6
g
South African
Salvadoran