Roasted chakalaka

Roasted chakalaka

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  • 4
  • Easy
  • Dairy free Fat conscious Health conscious
  • 20 minutes
  • 45 minutes


  • 6 Roma tomatoes, halved
  • 100 g cauliflower florets
  • 2 cloves garlic, crushed
  • 3 T olive oil
  • 1 T oregano
  • 1 carrot, sliced julienne
  • 1 red bell pepper
  • 1 onion
  • 2 green, deseeded, chillies
  • 1 t ground coriander
  • 1 t ground cumin
  • 1 t garam marsala
  • 1 t curry powder
  • 1 T turmeric
  • 1 T oil
  • 1 cup beef stock
  • Juice of 1 lemon
  • Salt and pepper, to taste

Cooking Instructions

Preheat oven to 160°C.

Place Roma tomatoes, cauliflower florets, crushed garlic cloves, olive oil and oregano in a baking dish and toss to combine. Roast for 45 minutes until soft.

Meanwhile, prepare the remaining vegetables. Julienne a carrot, red bell pepper, onion and green, deseeded, chillies.

Fry ground coriander, ground cumin, garam marsala, curry powder and turmeric in a dry pan until aromatic. Add oil and fry the vegetables for 3-5 minutes. Set aside.

Place the roasted tomatoes, cauliflower and garlic in a food processor together with beef stock and the juice of 1 lemon and process until smooth.

Add the mixture to the fried vegetables and heat through. Season with salt and pepper to taste.

Serving suggestion: with this t-bone steak.

Discover more South African foods here

Monche Muller Recipe by: Monche Muller
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Monché Muller is the Executive Chef of the international Oddo Vins et Domaines wine label. She previously worked at Cucina Labia and De Kloof Eatery, as well as TASTE magazine. She is the author of Harvest Table.

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