Heat coconut oil in a large saucepan.
Fry the onions until soft and golden.
Add chilies, garlic, ginger, spices and chutney and fry together for a minute.
Add vegetables (except beans), tomatoes and vegetable stock.
Cover and simmer for 45 minutes.
Halfway through cooking, add beans.
Add Violife Creamy and remove pot from fire.
Ladle spoonfuls of curry into hollowed out chunks of bread. Top with bread ‘lid’ and serve with Violife Grated Original.
PREP TIME: 60 mins
SPREAD YOUR LOVE: