South African Chakalaka Salad with Flatbread

Ingredients

• 3 Tbsp plant oil
• 2 onions
• 2 Garlic cloves
• 10 g fresh ginger (1 cm)
• 1 green bell pepper
• 3 green chilies
• 1 tbsp curry powder
• 2 small carrots
• 1 cauliflower florets
• 400 g baked beans (1 can)
• Salt
• black pepper

Instructions

1. 1.

   Peel the onion, garlic and ginger; dice everything finely. Wash, trim, halve, deseed, remove the white skin from the bell pepper and dice it. Wash the chilies, cut them lengthwise, deseed, remove the white lining and chop finely. Peel the carrots and slice into sticks about 0.5 cm thick and 5 cm long. Heat the oil; add onion, garlic, ginger, bell pepper and chili and sauté. Stir in curry powder. Add carrots and cauliflower. Pour in about 200 ml water, season with salt, and cook for 15-20 minutes until al dente, stirring occasionally. Drain the beans and add them, warming through. Taste again, transfer to a bowl and let cool.

2. 2.

   Taste again before serving.

3. 3.

   Serve with flatbread.