Serve this traditional South African accompaniment on Heritage Day
(Wednesday 24 September) to add some zing to your braai meats.
Serves 8 - 10 as a side
1 - 2 Tbls vegetable oil
1 onion, finely chopped
3 garlic cloves, grated
½ Tbls ginger, grated
2 red or orange chillies, finely sliced (remove seeds for a milder version)
2 tsp curry powder
1 tsp turmeric
1 tsp paprika
3 roma tomatoes, skins removed and finely chopped
1 cup warm water
3 cups carrots, grated
3 cups cabbage, finely shredded
1 tsp white or red wine vinegar
1 sachet Canderel Yellow
Salt & pepper
Heat the oil in a heavy based pot.
Add the onions and cook over a low heat for 10 minutes until tender and translucent.
Turn up the heat and add the garlic and ginger. (Add more oil if needed.) Fry for 2 minutes.
Add the curry powder, turmeric and paprika, fry for another 2 minutes.
Add the chopped tomatoes and ½ cup warm water. Cook over a low heat for 7 minutes.
Add the carrot and cabbage, stirring well. (Add more water if needed.)
Cook over a low heat for about 10 minutes until the all the ingredients are soft.
Season with vinegar, Canderel, salt and pepper.