• 3 tablespoons coconut oil
  • 1 large onion, chopped for 2.5 cups
  • 2 cloves garlic, minced
  • 2 green chillis, sliced
  • 1 green bell pepper, diced for 1.5 cups
  • 1 handful green beans, cut into small pieces for 1 cup
  • 2 large carrots, diced and grated for 2 cups
  • 2 large tomatoes, diced for 2.5 cups worth
  • 1 15 oz can (425g) of cooked cannelloni beans
  • 2 tablespoons tomato puree
  • 1 handful fresh thyme, finely chopped
  • 1 teaspoons white pepper
  • 1 teaspoon paprika
  • 2 teaspoons curry powder

How to Make
  1. Heat a large stockpot with the coconut oil. Once hot, add the onions, garlic, and chilis
  2. Once the onions appear slightly translucent and to have "sweated" a bit, add the green beans and bell pepper to the stockpot and stir around
  3. After 1-2 minutes, add the carrots and the spices (white pepper, paprika, thyme, and curry powder). Add a small splash of water if the pot seems too dry, but otherwise stir the spice mixture thoroughly throughout the ingredients. Let simmer for 5 minutes together
  4. After 5 minutes, add the tomatoes and tomato puree and stir thoroughly. Cook for another 2 minutes
  5. Finally, add the beans and incorporate well into the tomato mixture. After ~3 minutes of simmering together, take off the heat. Chakalaka can be served both cold and hot, depending on your preference

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