Cozy South African Chakalaka: A Spicy Vegetable Medley
This vibrant South African Chakalaka is a delightful, spicy vegetable medley that pairs perfectly with grilled meats or can be enjoyed on its own. Bursting with flavors from curry powder and paprika, this dish is easy to make and will surely impress your dinner guests!
- Author
- RobMcBBQ
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Servings
- 4
- Cuisine
South African
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 medium carrots, grated
- 1 tbsp curry powder, (medium or hot, to taste)
- 1 tsp paprika
- 1 can (15 oz) baked beans in tomato sauce
- 1 can (14 oz) diced tomatoes
- 1-2 green chilies, finely chopped (optional, for heat)
- Salt, to taste
- Pepper, to taste
- Fresh parsley or cilantro, chopped (optional, for garnish)
Directions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
- Add the finely chopped onion to the skillet and sauté for 3-4 minutes, until translucent and fragrant.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Add the diced green and red bell peppers to the skillet and sauté for about 5 minutes, until they are tender.
- Stir in the grated carrots, curry powder, and paprika. Cook for 2-3 minutes, allowing the spices to toast slightly and release their aroma.
- Pour in the can of baked beans in tomato sauce and the can of diced tomatoes. Stir until well combined.
- If using, add the finely chopped green chilies for heat. Season with salt and pepper to taste.
- Bring the mixture to a gentle simmer and let it cook for about 10 minutes, stirring occasionally, until heated through and the flavors meld together.
- Taste and adjust seasoning if necessary. Serve warm, garnished with fresh parsley or cilantro if desired.