Chakalaka

Ingredients

• 45 grams olive oil (or vegetable oil)
• 200 grams onion (finely chopped)
• 15 grams garlic (crushed)
• 60 grams fresh ginger (chopped or grated/ 2 tablespoon dried ginger if fresh is not available)
• 12 grams curry powder
• 6 grams sweet paprika
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 450 grams carrots (3 medium carrots peeled and grated)
• 50 grams tomato purée
• 200 grams chopped tomatoes (1/2 a tin / or 2 freshly chopped tomatoes)
• 400 grams baked beans (1 tin)
• 200 grams chicken stock (or water or vegetable stock)
• Salt, pepper, and sugar to taste

Instructions

1. 1

   Cook the Onions: Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and cook for 5-7 minutes until softened and translucent.

2. 2

   Add the Carrots: Stir in the grated carrots and cook for 5 more minutes until softened.

3. 3

   Add the Peppers: Add the diced bell peppers and cook for 2-3 minutes until slightly softened.

4. 4

   Add Tomato Purée and Spices: Stir in tomato purée, curry powder, and paprika, cooking for 1-2 minutes.

5. 5

   Add Remaining Ingredients: Stir in chopped tomatoes, baked beans, and stock. Simmer for 10 minutes, adjusting seasoning with salt, pepper, and sugar.