Chakalaka — vegetables and beans in tomato sauce
Carrots and peppers simmered with tomato, ginger, chilli and beans.
Active time45 min
Cooking30 min
Total1 h 15 min
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Ingredients
- 10 g fresh coriander
- 20 g fresh ginger
- 6 garlic cloves
- 5 large carrots
- 1 onion
- 1 green chilli
- 3 bell peppers
- 2 tbsp tomato purée
- 2 tbsp medium curry powder
- 200 ml water
- 400 g canned baked beans in tomato sauce
- 3 tbsp sunflower oil
- ¼ tsp salt
- 2 tsp dried thyme
- 400 g canned chopped tomatoes
- 2 tsp piri-piri spice blend
Preparation
Peel and chop the onion and garlic. Deseed and chop the chilli and peppers. Peel and grate the ginger and carrots.
20 g fresh ginger6 garlic cloves5 large carrots1 onion1 green chilli3 bell peppers- knife
- chopping board
- peeler
- grater
Heat the oil in a sauté pan. Soften the onion, then add the garlic, chilli and ginger. Cook for 2 min. Stir in the curry, then the peppers and carrots. Stir over medium heat until evenly coated.
2 tbsp medium curry powder3 tbsp sunflower oil- sauté pan with lid
- spoon
Add the tomato purée, tomatoes, piri-piri, thyme, beans with their sauce, water and salt. Bring to the boil, then simmer for about 15 min until the vegetables are tender and the sauce is thick. Wash and chop the coriander and add before serving hot.
10 g fresh coriander2 tbsp tomato purée200 ml water400 g canned baked beans in tomato sauce¼ tsp salt2 tsp dried thyme400 g canned chopped tomatoes2 tsp piri-piri spice blend- sauté pan with lid
- spoon
- knife
- chopping board
Allergens
No allergens identified in the ingredients.