A simple vegan recipe that delivers amazingly delicious South African Chakalaka everytime! Spicy,tangy and full of flavours that jump off the plate.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time |
| 25 minutes |
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A simple vegan recipe that delivers amazingly delicious South African Chakalaka everytime! Spicy,tangy and full of flavours that jump off the plate.
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Ingredients
- 1 tbsp olive oil extra virgin
- 1 onion medium-sized approx. 100g, chopped
- 2 red and yellow bell peppers chopped
- 2 red ripe tomatoes medium-sized approx. 100g and roughly chopped
- 180 g shredded carrot
- 1 tbsp curry powder
- 1 tsp cayenne pepper
- 1 tsp sweet paprika
- 1 garlic clove crushed or finely chopped
- 1 scotch bonnet pepper de-seeded
- 1 vegetable stock cube
- 1 can baked beans 415g
- salt to taste
- black pepper to taste
Units:
Instructions
- On a medium heat setting, heat the oil in a large saucepan. Add the onions, bell peppers, and scotch bonnet pepper and fry for 2 minutes, then add the spices - cayenne pepper, paprika and curry powder. Stir fry for about 1 - 2 minutes to allow the flavours to develop. Then add the shredded carrots and sauté for about 4 - 5 minutes, stirring occasionally.
- Stir in the tomatoes, add the stock cube, and season to taste. Simmer open for 15 - 20 minutes on medium heat while stirring occasionally. This will allow the sauce to reduce (Chakalaka should not be runny or watery) and the occasional stirring prevents burning or sticking to the pan.
- Serve either hot or cold.