Chakalaka

Ingredients

• •3 tablespoons vegetable oil
• •1 large onion, diced
• •3 cloves garlic, minced
• •2 bell peppers (red or yellow), diced
• •2 carrots, diced
• •1 can (400g) diced tomatoes
• •1 tablespoon tomato paste
• •2 teaspoons curry powder
• •1 teaspoon ground cumin
• •1/2 teaspoon chili powder
• •1 cup cabbage, shredded
• •to taste Salt and pepper

Directions

1. 1Heat oil in a large pan over medium heat and sauté the diced onion until softened, about 3 minutes.
2. 2Add minced garlic and cook for 1 minute until fragrant.
3. 3Stir in the bell peppers and carrots, cooking for 5 minutes until slightly softened.
4. 4Add tomato paste, curry powder, cumin, and chili powder, stirring well to coat the vegetables.
5. 5Pour in the canned tomatoes with their juice and bring to a simmer.
6. 6Add the shredded cabbage and stir to combine, then simmer for 10-12 minutes until all vegetables are tender.
7. 7Season with salt and pepper to taste and serve hot alongside bread or rice.

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