Ingredients
- 3 tbsp olive oil
- 1 onion, chopped
- 1 red onion, chopped
- 2 garlic cloves, crushed
- 1 tbsp curry powder
- ½ tsp chilli flakes
- ¼ large cabbage, shredded
- 1 yellow pepper, chopped
- 1 green pepper, chopped
- 1 large carrot, grated
- 3 stalks celery, chopped (optional but amazing)
- 1 tsp salt
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp thyme
- ½ tsp rosemary
- 1 bottle passata (±700 ml)
- 1 can baked beans (optional but traditional-ish)
Instructions
- Heat the oil in a large pot
- Fry the onions and garlic until soft and fragrant.
- Add the curry powder and chilli flakes and cook for 1–2 minutes to bloom the spices. (Add a splash of water if it gets dry.)
- Add the cabbage, carrot, peppers (and celery if using). Cook for 5–8 minutes until slightly softened.
- Stir in the salt, smoked paprika, pepper, thyme, and rosemary.
- Pour in the passata. Swirl about ¼ cup water in the jar and add that too.
- Simmer gently for 20–25 minutes until thick and rich.
- Taste and adjust — a tiny pinch of sugar if it’s too acidic works beautifully.