Chakalaka

Ingredients

• 3 tbsp sunflower oil
• 2 onions, finely sliced
• 4 garlic cloves, chopped
• 1 tbsp grated fresh ginger
• 1 red pepper, diced
• 1 green pepper, diced
• 1 yellow pepper, diced
• 4 large carrots, coarsely grated
• 2 green chillies, finely chopped
• 2 tbsp mild curry powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 400g tin chopped tomatoes
• 410g tin baked beans in tomato sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar
• 1 tbsp white wine vinegar

Before you cook

• Peel and coarsely grate the carrots.
• Dice all three peppers into 1cm pieces.
• Slice the onions and chop the garlic, ginger and chillies.

Steps

1. Heat the oil in a wide pan over medium heat and cook the onions for 8 minutes until soft and golden at the edges.
2. Add the garlic, ginger and chillies and cook for 2 minutes.
3. Stir in the curry powder, paprika and thyme and toast them for 1 minute.
4. Add the diced peppers and cook for 5 minutes, keeping them a little firm.
5. Tip in the grated carrot and stir for 3 minutes until it softens but still has bite.
6. Pour in the chopped tomatoes with the salt, pepper and sugar.
7. Simmer uncovered for 10 minutes until the sauce reduces and darkens.
8. Stir in the baked beans gently so they stay whole.
9. Warm everything through for 4 more minutes.
10. Finish with the vinegar, then taste and adjust the salt and heat.
11. Serve hot alongside pap and grilled meat, or chill it and serve cold as a salad.