Vegetarian bunny chow recipe

Ingredients

• 125 g fresh ginger, peeled and roughly chopped
• 125 g garlic, peeled and roughly chopped
• 1/2 tsp salt
• 1 tbsp vegetable, sunflower or rapeseed oil
• 4 crusty white bread rolls
• 3 1/2 tbsp vegetable, sunflower or rapeseed oil
• 1 large onion, finely diced
• 2 medium potatoes, peeled, washed and diced
• 1 green chilli, seeds and membrane removed, minced
• 2 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp Sri Lankan curry powder
• 2 large tomatoes, diced
• 1/2 tsp sugar (optional)
• 1 x 400g tin butter beans, drained and rinsed
• 100 ml passata
• 100 ml water
• 1 handful spinach, fresh or frozen (optional)
• 2 tbsp coriander, roughly chopped plus a little extra to garnish
• 1 salt and freshly ground black pepper, to taste
• 2 tamarind chutney, to serve (optional, see recipe below)
• 250 ml water
• 300 g sugar, or equal amount of pitted dates
• 1/2 tsp salt, to taste
• 1/2 tsp harissa, to taste
• 1 x 200g pack dried tamarind