Chakalaka Salad from South Africa
Peel onion, garlic and ginger and cut into very small pieces. Rinse, halve and seed peppers, remove white skin and dice. Rinse chile, cut lengthwise, remove seeds and white inner skin and finely chop. Peel carrots and cut into thin strips about 0.5 cm (approximately 1/8 inch) thick and 5 cm (approximately 2 inches) long. Heat oil in pan and saute onion, garlic, ginger, chile peppers. Stir in curry powder, carrots and cauliflower. Pour in about 200 ml (approximately 3/4 cup) water, season with salt and cook, stirring occasionally, for about 15-20 minutes until al dente. Drain, add beans and heat again. Transfer to bowl and let cool.
Season to taste before serving.
Serve with flatbread.