Chakalaka

Method

1. Coarsely grate 1 carrot on the large holes of a box grater. Finely chop 1 onion, deseed and dice 0.5 red pepper into 1 cm pieces, and chop 1 tomato, keeping all its juice.
2. Heat 1 tbsp sunflower oil in a small heavy saucepan or frying pan over medium heat. Add the chopped onion with a pinch of salt and fry 5 minutes, stirring, until soft and translucent but not coloured.
3. Stir in 1 clove crushed garlic, 1 tsp grated ginger and 1 chopped green chilli and cook 30 seconds, then add 1 tsp curry powder and 0.5 tsp paprika. Fry for 1 minute more, stirring constantly so the spices toast in the oil without catching.