Chakalaka

Ingredients

• 1 tablespoon oil , or as needed
• 3 medium onions , diced
• 1 teaspoon curry powder, or to taste
• 1 teaspoon chile powder
• 2 small Thai green chiles , chopped
• 3 medium carrots , diced
• 3 medium tomatoes , diced
• 2 medium green bell peppers , diced
• ¼ cup water
• 1 cube vegetable bouillon , crumbled
• Salt and ground black pepper to taste

Directions

1. Heat the oil in a large saucepan over medium heat.

2. Add the chopped onions and sauté for 2–3 minutes until softened.

3. Stir in the curry powder, chile powder, and chopped chile peppers. Cook for 1 minute until fragrant.

4. Add the chopped tomatoes, grated carrots, and diced bell peppers. Stir well.

5. Add the crumbled bouillon cube and water. Cover and simmer for 10–15 minutes until the vegetables are tender.

6. Stir in the baked beans and cook for an additional 3–5 minutes, uncovered, until the mixture thickens.

7. Taste and adjust seasoning with salt and pepper.

Nutrition, whole recipe (rough)

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Vegetable	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Green Bell Pepper	1 medium (119g)	31
Carrot	1 medium (61g)	25
Tomato	1 medium (123g)	22
Turmeric	1 tsp ground (3g)	9
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.