Mushroom Chakalaka
Prepare a new take on the South African favourite, chakalaka, with this delicious mushroom variation.
Ingredients
For the mushrooms
- 500 g portabellini mushrooms quartered
- 1 large onion diced
- 2 cloves garlic minced
- 1 tbsp piece ginger grated
- 2 tbsp curry powder mild, medium or hot
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 medium carrots grated
- 400 g tin chopped tomatoes
- salt and pepper to taste
Instructions
For the chakalaka
- In a large deep sauté pan, heat a drizzle of olive oil. Add the mushrooms and cook until golden brown.
- Add the onion and a good pinch of salt. Fry until tender.
- Add the garlic, ginger and curry powder. Cook until fragrant.
- Add the bell peppers and carrots and mix well. Pour in the tinned tomatoes and rinse the tin out with about half a cup of water and add it in.
- Simmer everything together for ± 15 minutes until the flavours are well melded. Taste to adjust seasoning.
- Serve alongside your favourite braai dishes