Chakalaka

August 21, 2015

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Ingredients

1-2 Tbsp vegetable oil

1 onion, finely chopped

3 garlic cloves, grated

1/2 Tbsp ginger, grated

2 red or orange chillies, finely sliced (remove seeds for a milder version)

2 tsp curry powder

1 tsp turmeric

1 tsp paprika

3 roma tomatoes, skins removed and finely chopped

1 cup warm water

3 cups carrots, grated

3 cups cabbage, finely shredded

1 tsp white or red wine vinegar

1 sachet Canderel Yellow

Salt & pepper

Heat the oil in a heavy-based pot.

Add the onions and cook over a low heat for 10 minutes until tender and translucent.

Turn up the heat and add the garlic and ginger. (Add more oil if needed.)

Fry for 2 minutes.

Add the curry powder, turmeric and paprika, fry for another 2 minutes.

Add the chopped tomatoes and ½ cup warm water.

Cook over a low heat for 7 minutes.

Add the carrot and cabbage, stirring well (add more water if needed).

Cook over a low heat for about 10 minutes until all the ingredients are soft. Season with vinegar, Canderel Yellow, salt and pepper. Serve warm.

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