Ingredients
- 2 tablespoons Olive oil
- 1/2 onion diced
- 2 teaspoon South African curry powder
- 2 cloves garlic- finely chopped
- Small piece fresh ginger – peeled and finely chopped or grated
- ½ teaspoon Rosemary
- ½ teaspoon smoked paprika
- 2 tomatoes - roughly chopped
- 1/4 cabbage thinly sliced
- 1 -2 Red chilli – deseeded and chopped
- 1 large carrot - coarsely grated
- 1/2 green pepper diced
- 1/2 red pepper diced
- 1 tin cannellini beans
- 1 teaspoon bouillon powder
How to make
Step 1
In a large heavy based pan fry the onion in the oil until it begins to soften and goes translucent.
Step 2
Add the South African curry powder, garlic, ginger and other spices. Stir and continue to cook for a few more minutes, then add the rest of the ingredients.
Step 3
Mix together thoroughly, cover and continue to cook on a low heat until the cabbage and carrot are just cooked. If the mixture seems too dry add a little hot water from the kettle. Serve warm.