If you've never had baked beans in a curry before, then this is your sign to try this South African Chakalaka-Inspired Curry.
Chakalaka is a South African vegetable relish that is traditionally served cold with bread, stews, or curries. I first tried Chakalaka a few years ago and was blown away by the flavours and simplicity of the dish. I'd also never had carrots or baked beans cooked this way. So, as a way to make Chakalaka the star of the show instead of being a side-dish, I made a curry inspired by it. You can eat the curry with rice, naan breads, or just on its own.
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 2 tablespoon curry powder
- 1 tablespoon mixed herbs
- 1 red chilli, finely sliced
- 1 red pepper, chopped into cubes
- 2 carrots, grated
- 400g tinned tomatoes
- 400g baked bean tin
- 1 lemon wedge, juiced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 handful of coriander leaves, chopped
- Drizzle a tablespoon of oil into a pan and place it on medium heat. Add in your sliced onions, garlic, ginger, and chilli. Fry for 5 minutes.
- Sprinkle in your curry powder, mixed herbs, and red pepper and fry for a further 3 minutes.
- Add in your grated carrot, tinned tomatoes, and baked beans. Stir frequently and leave to simmer for 10 minutes.
- Squeeze in the juice of a wedge of lemon and give it all a good mix. Season with salt and pepper to your taste.
- Gently transfer your curry into your serving bowls with rice, naan or just on its own. Sprinkle with coriander leaves and enjoy!