Chakalaka - PCOS-Friendly Recipe

Servings: 6

Lunch

This Chakalaka is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

3 tablespoons oil
1 onion, finely chopped
2 green bird's-eye chiles (Thai chiles), seeded and chopped
2 cloves garlic, crushed
50 grams (2 ounces) ginger, finely grated
2 tablespoons mild curry powder
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
5 large carrots, scrubbed, topped, tailed and grated
400 grams (14 ounces) canned chopped tomatoes
2 tablespoons tomato paste
400 grams (14 ounces) canned baked beans
2 sprigs fresh thyme, leaves only
Salt and freshly ground black pepper

Instructions

Heat the oil in a pan and fry the onions until soft and translucent. Add the chiles, garlic and half of the ginger (reserve the other half to add right at the end). Add the curry powder and stir to combine. Add the bell peppers and cook for another 2 minutes. Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder. Add in the tomatoes and tomato paste and stir. Cook until the mixture is well combined and slightly thickened, 5 to 10 minutes. Remove from the heat and add the baked beans, thyme and remaining ginger and stir to combine; season with salt and pepper. Serve hot or cold.

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Frequently Asked Questions

Is Chakalaka good for PCOS?

Yes, this Chakalaka recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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