Chakalaka

Ingredients

• 1 pcs Onion
• 2 pcs Garlic
• 1 pcs Carrot
• 1 pcs Green Bell Pepper
• 2 pcs Tomato
• 1 cups Baked Beans
• 1 tbsp Tomato Paste
• 1 tsp Paprika
• 1 pcs Birds Eye Chili
• 2 tbsp Sunflower Oil
• 1.5 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 0.5 pcs Lemon
• 2 tbsp Parsley
• 2 tsp Curry Powder

Method

1. Finely dice {onion}, {green_bell_pepper}, and {tomato}, mince {garlic}, thinly slice {birds_eye_chili}, grate {carrot}, and chop {parsley} so everything cooks quickly and stays a little crisp.
2. Heat {sunflower_oil} in a large skillet over medium heat, add {onion} with a pinch of {kosher_salt}, and sweat until softened and translucent. Stir in {green_bell_pepper}, {garlic}, and {birds_eye_chili}; cook until fragrant and the pepper starts to soften.
3. Add {curry_powder}, {paprika}, {black_pepper}, and {tomato_paste} to the skillet over medium-low heat. Stir constantly until darkened slightly and fragrant, letting the paste catch lightly on the pan for deeper savoury flavour.
4. Fold in {tomato}, {carrot}, and {baked_beans}, season again with {kosher_salt}, and simmer over medium-low heat until the tomatoes break down, the sauce thickens, and the carrot is tender but still has bite. Taste and adjust the seasoning so the relish stays lively, not flat.
5. Take the skillet off the heat and brighten the chakalaka with {lemon} and {parsley}. Stir through, then serve warm or at room temperature for the best sweet-spicy balance and fresh contrast.