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Chakalaka recipe with carrots and celery

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Chakalaka recipe with carrots and celery
  • 3 tablespoons of oil
  • 1 onion, finely chopped
  • 2 cloves garlic clove, crushed
  • 50g ginger root, finely grated
  • 2 eco-friendly wild birds eye chillies, deseeded and chopped
  • 2 tablespoons of mild curry powder
  • 1 eco-friendly pepper, finely chopped
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 5 large carrots, (unpeeled but scrubbed and capped and tailed) grated
  • 2 tablespoons of tomato pure
  • 400g can chopped tomato plants
  • 2 sprigs fresh thyme, leaves only
  • 400g can baked beans
  • Pepper and salt to taste
View metric measurements

1. Heat the oil and fry the onion until soft and translucent.

2. Add some garlic clove, chillies and 1 / 2 of the ginger root reserve another half to include right in the finish.

3. Add some curry powder and stir to mix.

4. Add some peppers and prepare for an additional 2 minutes.

5. Add some carrots and stir to make certain they're well combined with other ingredients and coated within the curry powder.

6. Include the tomato paste and tomato plants and stir.

7. Prepare for five-ten minutes before the mixture is well combined and slightly thickened.

8. Remove in the heat and add some baked beans, fresh thyme and remaining ginger root and stir to mix. Serve cold or hot.

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