Chakalaka
South African vegetable stew built on tomato paste, ginger, and garlic with swappable vegetables and protein. Vegetables are sautéed until soft and layered with spices, served warm in bowls or alongside bread.
Ingredients
Method
Dice the onion, carrots, celery, and zucchini into roughly equal 0.5-inch pieces. Mince the garlic and ginger. Chop the cabbage into 1-inch pieces.
Heat olive oil in a large skillet over medium-high heat. Add the onion and sauté for 3 minutes until translucent.
Stir in garlic and ginger; cook for 1 minute until fragrant.
Add the tomato paste, paprika, and cumin; stir well and cook for 2 minutes.
Add the carrots, celery, and cabbage. Stir to coat with the spice mixture and cook for 4 minutes.
Pour in the vegetable broth and add the zucchini. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 12–15 minutes until all vegetables are tender.
Taste and season with salt and black pepper as needed.
Transfer to serving bowls and garnish with fresh cilantro if desired. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →