South African Chakalaka

Rating

No votes yet

Active time

15 minutes

Total time

20 minutes

Yield

5 servings

Serving Size

1/5 recipe

Ingredients

¼ cup olive oil

1 medium onion, diced

2 teaspoon curry powder

4 cloves garlic, minced

½ teaspoon ﬁnely chopped fresh thyme

½ teaspoon smoked paprika

½ teaspoon cayenne pepper

½ teaspoon ground ginger

2 large tomatoes, diced

3 cups shredded cabbage (yield from about ⅓ head of cabbage)

1 chili pepper, diced and seeds removed

1 large carrot, grated

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 (15-ounce) can of low-sodium baked beans

Salt and pepper to taste

Instructions

In a large saucepan over medium heat, warm the olive oil. Add the diced onion and stir for 1-2 minutes.
Add the curry powder, garlic, thyme, smoked paprika, cayenne pepper, and ginger, and stir for 2-3 minutes.
Add the tomatoes, bell peppers, carrots, and cabbage. Simmer for about 5 minutes, stirring occasionally. Finally, add the baked beans and cook for about 2-3 minutes, stirring often, until fully warmed through. Taste and adjust seasoning, adding salt and pepper if needed. Serve warm.

An Oldways recipe, courtesy of Brianne Brathwaite