Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, making it perfect for weeknight dinners.
- Flavorful: Aromatic spices blend seamlessly with fresh vegetables and baked beans for a rich, savory taste.
- Versatile: Enjoy it on its own or pair it with rice or naan bread.
- Vegetarian-Friendly: A meat-free dish that’s hearty and satisfying.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon minced ginger
- 2 tablespoons curry powder
- 1 tablespoon mixed herbs
- 1 red chili, finely sliced
- 1 red bell pepper, chopped into cubes
- 2 carrots, grated
- 400g canned chopped tomatoes
- 400g canned baked beans
- Juice of one lemon wedge
- 1 teaspoon salt
- 1 teaspoon black pepper
- Handful of chopped coriander leaves
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: Heat the vegetable oil in a pan over medium heat. Add the sliced onions, minced garlic, ginger, and chili. Sauté for 5 minutes until the onions are translucent.
- Add Spices and Vegetables: Stir in the curry powder, mixed herbs, and chopped red bell pepper. Cook for an additional 3 minutes.
- Incorporate Carrots and Tomatoes: Add the grated carrots and canned chopped tomatoes to the pan. Stir well to combine.
- Mix in Baked Beans: Pour in the baked beans, stirring frequently. Let the mixture simmer for 10 minutes to allow the flavors to meld.
- Season and Serve: Squeeze in the lemon juice and season with salt and black pepper to taste. Serve the curry hot, garnished with chopped coriander leaves, alongside rice, naan bread, or enjoy it on its own.
Servings and Timing
- Servings: This recipe yields 2 portions.
- Total Time: Approximately 30 minutes.
Variations
- Bean Substitutes: If you’re not a fan of baked beans, consider using other legumes like chickpeas or lentils.
- Spice Level: Adjust the amount of chili to suit your heat preference.
- Additional Vegetables: Incorporate other veggies such as zucchini or green beans for added nutrition and texture.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over medium heat until warmed through, or microwave in a suitable container for 2-3 minutes, stirring halfway.
FAQs
What is Chakalaka?
Chakalaka is a traditional South African vegetable relish made from a blend of onions, tomatoes, and often includes beans and spices. It’s typically served as a side dish with bread, stews, or curries.
Can I make this curry vegan?
Yes, this Chakalaka-Inspired Curry is naturally vegan, as it contains no animal products.
How spicy is this curry?
The spice level is moderate, with heat coming from the red chili. You can adjust the amount of chili to make it milder or spicier according to your preference.
What can I serve with this curry?
This curry pairs well with steamed rice, naan bread, or even on its own as a hearty stew.
Can I freeze the leftovers?
Yes, you can freeze the curry in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Are there alternative beans I can use?
If you’re not a fan of baked beans, you can substitute with chickpeas, kidney beans, or cannellini beans.
How can I add more protein to this dish?
To increase the protein content, consider adding tofu, tempeh, or additional beans like chickpeas.
Is this curry gluten-free?
Yes, the ingredients used are naturally gluten-free. Just ensure that the canned baked beans and other processed ingredients are certified gluten-free.
Can I prepare this curry in advance?
Absolutely! This curry can be made a day ahead and stored in the refrigerator. The flavors often deepen overnight, making it even more delicious.
How can I thicken the curry if it’s too watery?
If the curry is too thin, let it simmer uncovered until it reaches your desired consistency. Alternatively, you can mash some of the beans to naturally thicken the sauce.
Conclusion
This Chakalaka-Inspired Curry is a delightful fusion of flavors that brings a taste of South African cuisine to your home. Its simplicity and rich taste make it a must-try for curry enthusiasts and those looking to explore new culinary horizons.
Chakalaka
- Total Time: 30 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
This Chakalaka-Inspired Curry transforms the classic South African relish into a flavorful, hearty main course. Packed with vegetables, baked beans, and aromatic spices, it’s a quick and versatile dish that’s vegetarian-friendly and perfect for weeknight dinners.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon minced ginger
- 2 tablespoons curry powder
- 1 tablespoon mixed herbs
- 1 red chili, finely sliced
- 1 red bell pepper, chopped into cubes
- 2 carrots, grated
- 400g canned chopped tomatoes
- 400g canned baked beans
- Juice of one lemon wedge
- 1 teaspoon salt
- 1 teaspoon black pepper
- Handful of chopped coriander leaves
Instructions
- Sauté Aromatics: Heat vegetable oil in a pan over medium heat. Add sliced onion, minced garlic, ginger, and chili. Cook for 5 minutes until onions are translucent.
- Add Spices and Vegetables: Mix in curry powder, mixed herbs, and chopped red bell pepper. Cook for 3 minutes.
- Incorporate Carrots and Tomatoes: Add grated carrots and canned chopped tomatoes. Stir to combine.
- Mix in Baked Beans: Add baked beans and let the mixture simmer for 10 minutes, stirring occasionally.
- Season and Serve: Add lemon juice, salt, and pepper. Serve hot, garnished with coriander, alongside rice, naan bread, or enjoy as a standalone dish.
Notes
- Adjust the spice level by increasing or reducing the amount of chili.
- Substitute baked beans with chickpeas, kidney beans, or lentils for variety.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: South African-Inspired
