1.Heat the oil in a large deep pan and sauté the onions and garlic for 3-4 minutes until soft.
2.Add the risotto rice, thyme and curry powder and stir fry briefly. Next, add the grated ginger and chili, season with salt and pepper, to taste.
3.Pour in the hot stock, bring to a boil then reduce the heat and simmer under cover for approx. 20 minutes, checking periodically. If the liquid is absorbed before the end of cooking, add some more water.
4.Next, add the grated carrot, red pepper, chopped tomatoes and sweetcorn, mix well, cover and cook for another 5 minutes, stirring constantly

FUN FACT:
Chakalaka is a South African vegetable relish that may have originated in the townships of Johannesburg when Mozambican mine workers coming off shift cooked tinned produce with chili to produce a spicy relish

2 tbsp. coconut oil
1 large onion, chopped
2 cloves garlic, sliced
⅔ cup (150g) risotto rice
1 tsp. dried thyme
1 tbsp. curry powder
2 tbsp. fresh ginger, grated
½ tsp. chili flakes
1 ¼ cup (300ml) vegetable stock
1 carrot, grated
1 red pepper, chopped
1 can chopped tomatoes
1 cup (175g) sweetcorn

Serves 4