• 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.

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