Start by cutting off the top third of each loaf of bread and hollowing out the inside to create a bread bowl. Set the tops and hollowed bread aside to be used later.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté for about 5 minutes, or until softened.
Add the minced garlic, curry powder, cumin, coriander, turmeric, and garam masala to the skillet. Stir well and cook for 1-2 minutes until fragrant.
Add the beef mince (or chicken) and cook until browned, breaking it apart with a spoon.
Stir in the chopped tomatoes and cubed potatoes, then pour in the water and bring to a simmer. Season with salt and pepper.
Cover and cook for 20-25 minutes, or until the potatoes are tender and the curry has thickened to your liking.
Spoon the curry into the hollowed bread bowls, garnish with fresh cilantro, and serve with the reserved bread tops.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 450 kcal per serving | Servings: 4 servings
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