Chakalaka

Method

Heat the oil in a large heavy-bottomed pot or frying pan over medium heat, then add the onion and cook until softened, about 3-4 minutes. Add the garlic and ginger, stirring well for 1 minute to release their flavours. Add all the spices and toast for another minute, then stir in the grated carrots, courgettes and cabbage, cooking for 5-6 minutes whilst stirring occasionally. Add the sweetcorn and tinned baked beans with their sauce, then simmer for 8-10 minutes until the vegetables are tender and the mixture has thickened slightly. Season generously with salt and black pepper to taste, then serve hot as a side dish or allow to cool for serving at room temperature.