Chakalaka

Ingredients

• Onions

  Raw

  1 medium or 110g

• Ginger root

  Raw

  100g

• Garlic

  Raw

  3 cloves, minced or 9g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Paprika

  Spices

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  25g

• Tomatoes

  Red, ripe, cooked, with salt

  15 oz or 425g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Miso

  2 tsp or 11g

• Carrots

  Raw

  1 medium or 61g

• Cabbage

  Raw

  4 cup, chopped or 356g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Beans

  Kidney, mature seeds, sprouted, cooked, boiled, drained, without salt

  100g

• Pepper

  Spices, black

  1 dash or 0.1g

• Yeast

  Leavening agents, baker's, active dry

  2 tsp or 8g

• Sweet potato

  Raw, unprepared

  100g

Directions

1. Dice the onion and saute with a splash of water until translucent. Add more water, as needed.
2. Add the ginger, garlic, turmeric, coriander, thyme, paprika, and cayenne. Stir for a minute. Then add the crushed tomatoes, tomato puree, miso, carrot, cabbage, peppers.
3. Cover with a lid and let it simmer for about 15 minutes or until the cabbage is tender.
4. Add the beans, black pepper, nutritional yeast, and minced chili. Stir through and serve warm with cooked sweet potatoes.
5. Original recipe by: Lauren, our Digital Outreach Director (source: nutritionfacts.org/recipe/chakalaka/)