Fresh, hearty and delicious on its own or serve over rice, on toast or pasta
Ingredients
1 large red onion, chopped
4 large garlic cloves
1 inch fresh ginger, grated
1 tsp garam masala
1 tsp chili powder (or 2-3 green bird’s-eye chilies)
1 tsp salt, plus more as needed
3 1/2 cups chopped tomatoes
2 1/2 cups chopped red or orange bell peppers
Juice of 1 lime
3 cups grated carrots
1 can pinto beans (or any beans you have on hand)
Olive oil
Instructions
Heat a dash of olive oil in a pan and set on medium.
Cook the onion until softened, about 3-4 minutes
Add garlic, ginger, chili powder (or chilies if using), salt and pepper. Cook for 1-2 minutes
Turn the heat up to high and add tomatoes, peppers and lime juice. Stir and allow to come to a simmer.
Add carrots and cook, stirring constantly until the liquid thickens, 12-15 minutes.
Add the beans and cook for about 2 minutes.
notes
Adapted from and thanks to Yewande Komolafe of the New York Times.
Chakalaka - A hearty South African Dish
Fresh, hearty and delicious on its own or serve over rice, on toast or pasta
Ingredients
1 large red onion, chopped
4 large garlic cloves
1 inch fresh ginger, grated
1 tsp garam masala
1 tsp chili powder (or 2-3 green bird’s-eye chilies)
1 tsp salt, plus more as needed
3 1/2 cups chopped tomatoes
2 1/2 cups chopped red or orange bell peppers
Juice of 1 lime
3 cups grated carrots
1 can pinto beans (or any beans you have on hand)
Olive oil
Instructions
Heat a dash of olive oil in a pan and set on medium.
Cook the onion until softened, about 3-4 minutes
Add garlic, ginger, chili powder (or chilies if using), salt and pepper. Cook for 1-2 minutes
Turn the heat up to high and add tomatoes, peppers and lime juice. Stir and allow to come to a simmer.
Add carrots and cook, stirring constantly until the liquid thickens, 12-15 minutes.
Add the beans and cook for about 2 minutes.
notes
Yield: 7 cups
Stored for 10 days in the fridge, and freezes well
Adapted from and thanks to Yewande Komolafe of the New York Times.