Kitchen Supplies:

  • Sieve
  • Small pot
  • Large pan

Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


3/4 cup white arborio rice

3 cups water

To taste salt & pepper

3 carrots, loose

½ lb. potatoes, sweet

1 pepper, red bell

1 onions, yellow

1 clove garlic

1-inch piece ginger

1 tbsp. biodynamic extra virgin olive oil

1 tbsp. fresh city's curried spice mix (curry powder, cumin, coriander, cinnamon)

3 tbsp. creamy peanut butter

½ cup navy beans

2 tbsp. cashews

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Make the Rice
• Rinse the rice in a fine sieve and add it to a small pot with 1 ¼ cups water and a pinch of salt. Bring to boil.
• Once boiling, reduce heat to simmer and cook, covered, until rice is tender and water is absorbed, about 10-15 minutes. Set aside.

Prepare the Veggies
• While the rice is cooking, rinse and dice the carrots, sweet potato, bell pepper and tomato.
• Dice the onion and mince the garlic and ginger.

Cook the Chakalaka
• Heat the olive oil in a large ppt over medium heat.
• Add the onion and cook until tender and fragrant, about 3-4 minutes. Add the garlic, ginger, Curried Spice Mix, sweet potato and carrots. Cook for another 3-4 minutes.
• Add the bell pepper, tomato, peanut butter and 1 ½ cups water. Season with salt and pepper to taste.
• Simmer, covered, over medium heat for about 15 minutes, stirring occasionally. Stir in the navy beans. Cook for about another 5 minutes.

Bring It All Together
• Roughly chop the nuts.
• Remove the Chakalaka from heat.
• Evenly divide the rice between two bowls or plates and top each with Chakalaka.
• Garnish with nuts to serve!