Chakalaka South African Vegetable Stir Fry Recipes

Steps:

• Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.

Steps:

• Fry the onion and pepper together with oil in a large skillet until the onion is clear.
• Add the grated carrots, tomatoes, water, and all the seasonings to your liking and cook for about 15-20 minutes.

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onions, bell peppers, chile peppers, garlic and curry powder(if using ginger and/or carrots, add now).
• Saute, stirring frequently, until the onions and peppers are cooked down and wilted, about 4 to 5 minutes.
• Stir in the tomatoes and bring to a boil(if using shredded cabbage and/or chopped cauliflower add now). Reduce heat to medium-low and simmer for about 5 minutes.
• Stir in the baked beans, salt and pepper and stir to heat through. (If using chopped cilantro add now).
• Serve hot or cold.

Steps:

• Heat the oil in a casserole dish set over a medium heat. Add the onion and cook until soft and starting to caramelise.
• Stir in the garlic, chillies and half the ginger. Cook for 1-2 mins, then add the curry powder and stir to make a curry paste. If the mixture is starting to catch, add a splash of water to stop it burning.
• Stir in the peppers and cook for 2 mins more. Add the carrots and stir to make sure they are coated in the curry paste. Stir in the purée, tomatoes, piri-piri spice, thyme and apple chutney or sauce, if using.
• Add the baked beans, then half-fill the can with water and add that too. Bring to the boil, reduce the heat and simmer for at least 10 mins until the vegetables are tender and the mixture has thickened.
• Add the remaining ginger and season to taste. Sprinkle with coriander and serve hot or cold with rice or mealie bread, salad and grilled meats.

Steps:

• Heat oil in a skillet over medium heat; stir in onions and bell peppers. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Add carrots, tomatoes, green chiles, water, bouillon cube, curry powder, chili powder, salt, and pepper. Cook until mixture is well combined and thickened, 15 to 20 minutes.

Steps:

• Over medium high heat, pour canola oil in a large, heated saute pan.
• Add onion and garlic and saute until light brown.
• Add pepper and then tomatoes.
• Cook for 5 minutes, stirring frequently.
• Lower heat to medium.
• Add meat, curry and nutmeg and cook for 15 minutes.
• Add 1 cup water and then rice; stir and cover.
• Cook at medium heat for 40-50 minutes or until rice is tender.
• IMPORTANT: ADD WATER AS NEEDED TO KEEP RICE FROM STICKING TO PAN.
• Serve as is or with tortillas.