← Nouns Cooking · West & East African

Ingredients

• 3 tbsp Vegetable oil
• 1 Onion, finely chopped
• 3 cloves Garlic, chopped
• 2 cm piece Ginger, grated
• 1 green chilli (or ½ tsp chilli flakes), chopped
• 2 tsp Curry powder
• 1 red pepper, diced
• 1 green pepper, diced
• 3 Carrot, coarsely grated
• 150 g Cabbage, finely shredded (optional)
• 400 g Tinned tomatoes
• 400 g Baked beans in tomato sauce
• 1 tsp salt and pepper, to taste

Method

1. Heat the oil in a large pan over medium heat and fry the onion for 5 min until soft.
2. Add the garlic, ginger, chilli and curry powder and stir for 1 minute until fragrant.
3. Add the peppers, carrots and cabbage (if using) and cook for 5 min, stirring, until just softened but still bright.
4. Pour in the tomatoes and simmer for 8–10 min until thick. Stir in the baked beans and heat through for 3 min.
5. Season with salt and pepper. Serve warm or at room temperature with pap and braaied meat or boerewors.

Tips

• Check the baked beans label if you need it gluten-free.
• It keeps for 4 days in the fridge and tastes even better the next day.

Sources

Written in our own words after cross-checking these recipes:

Chef Lola's Kitchen Food & Home