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
