South African Chakalaka
Prep time
Cook time
Total time
Serves: 4
  • 1 red onion
  • 2 cloves of garlic
  • 2 tablespoons of extra-virgin olive oil
  • 1 tablespoons of paprika
  • 1 tablespoons of curry powder (I use a mix of mild and spicy)
  • ½ teaspoons of chili flakes (optional and only if you use mild curry powder)
  • 1 teaspoon of rock or sea salt
  • 500 g of white cabbage
  • 3 bell peppers (mix colors if you like)
  • 4 large carrots
  • 1 tin (400g) of diced tomatoes (free of additives)
  • 1 jar or tin of white beans or chickpeas
  • 150 g (1 cup) of frozen peas
  • 1 lemon
  1. Dice the onion and garlic. Finely slice the cabbage, grate or cut the carrots in half moon shapes. Cut the bell peppers in bite-sized pieces. Take the frozen peas out of the freezer.
  2. Heat the oil in a large pot. Sauté the onions for about a minute until they turn brown. Add the spices and sauté until fragrant for about another minute or so. Add more oil if needed.
  3. Now add carrots, cabbage and bell peppers and mix well until everything is covered with spices. Add the tomatoes and about ½ can of water and the salt. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes.
  4. Add the beans and peas and cook for another 3-5 minutes. Season with lemon juice, salt and more curry powder.
  5. Serve with millet, quinoa or brown rice, cilantro or herbs of your liking.
Recipe by Heavenlynn Healthy at