Fat conscious Archives

Pasta recipes

Aglio e olio with spinach

15 minutes

Chicken recipes

Chicken feet

30 minutes

Asian recipes

Easy wonton soup

10 minutes

Braai recipes

Cheesy filled braaied pumpkin

45 minutes

Meatballs recipes

Frikkadel-and-butter bean tagine soup

25 minutes

Prawns and

Fynbos-smoked mussels

10 minutes

Italian recipes

Floral laminated pasta

5 minutes

Asian recipes

Korean beef with jjigae

2 hours

Beef recipes

Steak Gatsby

1 hour

Beans recipes

Butter bean cacio e pepe

30 minutes

Beans recipes

Beans bunny chow

40 minutes

Chakalaka recipes

Classic chakalaka

20 minutes

Classic chakalaka

Serves 10

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 T canola oil
1 large red pepper, diced
1 large yellow pepper, diced
1 onion, diced
2 large carrots, grated
1 T mild curry powder
2 T Woolworths spicy seasoning
100 g tomato paste
1 x 400 g can baked beans in tomato sauce
1 x 400 g can chopped tomatoes
sea salt and freshly ground black pepper, to taste
2 T brown sugar

Method

1. Heat the oil in a large saucepan. Fry the peppers and onion until soft and translucent. Add the carrots and fry until softened.

2. Add the curry powder and spicy seasoning and fry for a further 5 minutes. Stir in the tomato paste, then add the baked beans and tomatoes. Season and add the sugar.

3. Simmer over a medium heat for 10 minutes, stirring often. Serve warm or cold.

Find more chakalaka recipes here

Photographs: Toby Murphy And Jan Ras
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Aglio e olio with spinach

Chicken feet

Easy wonton soup

Cheesy filled braaied pumpkin

Frikkadel-and-butter bean tagine soup

Fynbos-smoked mussels

Floral laminated pasta

Korean beef with jjigae

Steak Gatsby

Butter bean cacio e pepe

Beans bunny chow

Classic chakalaka

Classic chakalaka

Ingredients

Method