Chakalaka

This is a variation on a South African chilli dish using onions, vegetables, canned baked beans and tomatoes. It is a mix of curry and sweet chilli flavours. Easily upscaled to serve a large gathering. It tastes great served with mealie bread or for a less traditional accompaniment, serve with wholegrain rice.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a casserole dish and set over medium heat. Add the onion and cook until soft and starting to caramelise (about 10 minutes).

Step 2

Stir in the garlic, chilli and ginger. Cook for 1-2 mins, then add the curry powder and stir to make a curry paste. If the mixture is starting to catch, add a splash of water to stop it burning.

Step 3

Stir in the peppers and cook for 2 mins more. Add the carrots and courgette and stir to make sure they are coated in the curry paste. Stir in the purée, tomatoes, piri-piri spice, thyme and mango chutney.

Step 4

Add the baked beans, then half-fill the can with water and add that too. Bring to a boil, reduce the heat and simmer for 15 minutes until the vegetables are tender and the mixture has thickened.

Step 5

Sprinkle with coriander and serve hot or cold with salad and wholegrain rice or mealie bread.

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