Veggie Packed Chakalaka
An easy veggie filled, chakalaka recipe that is freezer friendly and promises a comforting meal.
Veggie Packed Chakalaka An easy veggie filled, chakalaka recipe that is freezer friendly and promises a comforting meal. |
| Servings | Prep Time |
| 8servings | 10min |
| Cook Time |
| 60min |
|
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Ingredients
- 30ml olive oil
- 1medium onionsliced
- 4cloves garliccrushed
- 5cm freshly grated ginger
- 10ml curry powder(optional)
- 2medium birds eye chilifinely chopped
- 10ml fresh thyme
- 1cup chopped peppersgreen, yellow or red
- 2cups brown mushroomschopped
- 2large carrotsfinely chopped or grated
- 2teaspoons sugar
- 2cans chopped and peeled tomato
- 1can mixed beans in brine
- 1cup corn kernels
- 1cup peas
- salt and black pepperto taste
Instructions
- In a large saucepan, heat the olive oil and fry the onion, garlic, spices and herbs, until fragrant for about 5 minutes.
- Add the peppers and mushrooms next, and allow to cook through on medium heat for about 10 minutes.
- Add the carrots, sugar and tomato cans, allow to simmer and reduce for 25 minutes.
- Next, you can add the beans, corn and peas – season and allow to simmer for another 10 – 15 minutes.
- Serve with baked sweet potato or butternut. Leave to cool and freeze for up to two months.