Chakalaka South African Vegetable Stir Fry
Bursting with bold flavors and vibrant colors, Chakalaka South African Vegetable Stir Fry is a must-try dish that brings a taste of South African cuisine to your table. This one-pan wonder is a medley of sautéed bell peppers, grated carrots, and tomatoes, infused with aromatic garlic, ginger, and a fragrant blend of curry powder and paprika. The addition of baked beans lends a unique heartiness, making it perfect as both a flavorful side dish or a satisfying vegetarian main. Ready in just 40 minutes, this recipe is as easy as it is versatile—pair it with fresh bread, steamy rice, or enjoy it solo! Garnished with fresh cilantro, this colorful stir-fry is not only wholesome but also packed with spice and personality. Whether you're hosting a dinner or craving comfort food, Chakalaka delivers a delicious cultural experience that's sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons cooking oil (vegetable or sunflower)
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 teaspoon, grated fresh ginger
- 2 medium, thinly sliced bell peppers (red, green, or yellow)
- 3 medium, grated carrots
- 3 large, diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 0.5 teaspoon chili flakes (optional)
- 1 400g can baked beans
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (for garnish) fresh cilantro
Instructions
Heat the cooking oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Add the sliced bell peppers and grated carrots. Stir fry for 5-6 minutes until the vegetables begin to soften but still have a slight crunch.
Add the diced tomatoes and tomato paste, stirring to combine. Cook for 3-4 minutes until the tomatoes break down and form a sauce.
Sprinkle in the curry powder, paprika, and optional chili flakes. Stir well to coat the vegetables in the spices.
Lower the heat and add the baked beans (with their sauce) into the skillet. Mix thoroughly to incorporate.
Season with salt and black pepper, adjusting to taste. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
Remove from the heat and garnish with freshly chopped cilantro.
Serve hot as a side dish with bread or rice, or enjoy on its own as a hearty vegetable main!
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5672 mg | 247% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 74.2 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4101 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
