African · 35 min · Easy · 6 servings

South African Chakalaka

Name: South African Chakalaka
Total time: 35 min
Yield: 6 servings
Ingredients: 3 tbsp vegetable oil; 1 onion, finely sliced; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 bell peppers, finely sliced; 3 carrots, coarsely grated; 2 tbsp curry powder; 1 tsp smoked paprika; 1 tsp chili flakes; 1 can chopped tomatoes; 1 can white beans, drained and rinsed; 1 green chili, finely chopped; 1 handful fresh parsley, chopped; salt, to taste; black pepper, to taste

A spicy vegetable relish of onion, pepper, carrot and beans in a curried tomato base. Served hot or cold alongside almost anything, and better the next day.

~180 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-freenut-free

Plan it:

Method

1
Soften the aromatics
⏱ 7 min
Heat the oil in a wide pan over medium heat and cook the onion until soft. Add the garlic, ginger and green chili and stir for a minute.
2
Bloom the curry powder
⏱ 8 min
Stir in the curry powder, smoked paprika and chili flakes and fry until they smell toasted, then add the peppers and grated carrot and cook until they soften but keep some bite.
3
Simmer
⏱ 10 min
Add the chopped tomatoes and simmer until thick and jammy rather than watery, then fold in the beans and warm through.
4
Season and rest
Season generously with salt and pepper, stir through the parsley, and let it sit for at least ten minutes before serving — the flavors need to settle.

Notes

Grate the carrot rather than dicing it; it melts into the relish and sweetens it. Equally good hot with rice or fridge-cold with bread, and it keeps for four days.

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Method

Soften the aromatics

Bloom the curry powder

Simmer

Season and rest

Notes