Instructions
Step 1: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Step 2: Add the garlic and ginger, stirring for about 1 minute until fragrant.
Step 3: Stir in the chopped green and red bell peppers. Cook for 3-4 minutes until they begin to soften.
Step 4: Add the grated carrots and chopped tomatoes. Cook for another 5-7 minutes, allowing the vegetables to soften and the tomatoes to break down.
Step 5: Sprinkle in the curry powder, paprika, and chili flakes (if using). Stir well to coat the vegetables in the spices.
Step 6: Pour in the baked beans and stir to combine. Let the mixture simmer for 5-10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Step 7: Remove from heat and garnish with fresh cilantro if desired. Serve warm or at room temperature.
Storage Information
Chakalaka can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, it can be frozen for up to 2 months. Simply reheat on the stovetop or in the microwave before serving.
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