Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A punchy South African relish of peppers, cabbage, tomato and beans, spiced with curry powder, ginger and chilli.
Side dish. Good with braai sausages, grilled chicken or lamb chops. Find a main
Equipment: Large frying pan or sauté pan
Measures and names
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 thumb fresh ginger, grated
- 1 green chilli, finely chopped
- 2 peppers (any colour), diced
- 200 g white cabbage, finely shredded
- 2 tsp mild curry powder
- 400 g tin chopped tomatoes
- 400 g tin haricot beans (navy beans), drained and rinsed
- Salt and black pepper
Method
- Heat the oil in a large frying pan over a medium heat and cook the onion for 5 minutes. Add the garlic, ginger and chilli and cook for 1 minute.
- Add the peppers and cabbage and cook for 8-10 minutes, stirring often, until softened.
- Stir in the curry powder for 1 minute, then add the tomatoes and beans. Simmer for 15 minutes, stirring occasionally, until thick.
- Season with salt and pepper and serve hot or at room temperature.
Swaps and tips
This version uses shredded cabbage instead of the usual carrot and plain haricot beans rather than sweetened baked beans. Check your curry powder is gluten free if needed. It keeps for 4 days in the fridge and is good hot or cold.
Easy variations
- Add a diced aubergine with the peppers
- Use butter beans instead of haricot
- Add a pinch of smoked paprika
- Make it hotter with an extra chilli
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 4 g | 12 g | 5 g | 5 g | 120 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
