Name: Easy tomato shakshuka
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: olive oil 2T,red onion, finely chopped 1,garlic, finely sliced 2cloves,chorizo, sliced into chunks 150 g,smoked paprika 2t,cumin seeds 2t,chilli flakes 2t,tomato paste 2T,Woolworths exotic tomatoes 450 g,Woolworths cherry tomatoes 1 x 400 g can,Woolworths pickled peppers, drained 1 x 245 g sachet,sea salt and freshly ground black pepper, to taste ,free-range eggs 6,avocados, for serving 2,coriander, to garnish

Canned food

Easy tomato shakshuka

20 minutes

Beans recipes

Truffle cream pasta

20 minutes

Beef recipes

Spicy steak kebab tacos with pickled pineapple

5 minutes

Beans recipes

Three-bean potjie curry

25 minutes

Beans recipes

Baked beans on toast with chorizo

10 minutes

Beans recipes

Roast three-bean salad

25 minutes

Sopa azteca (Mexican tortilla soup)" width="400" height="400"/>

Beans recipes

Sopa azteca (Mexican tortilla soup)

30 minutes

Beans recipes

White bean confit

2 hours

Beans recipes

Creamy feta falafel wraps

1 hour

Apple recipes

Pork sausages with fennel and butter bean apple mash

30 minutes

Canned food

Upgraded tuna niçoise

20 minutes

Butter chicken-style chickpea curry with busted rotis

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

560 g flour
4 t baking powder
1⁄2 t salt
1 cup warm water, plus extra
1⁄2 cup cream or coconut milk
100 g butter
1 onion, finely chopped
2 garlic cloves, chopped
1 x 5 cm piece ginger, grated
50 g Woolworths butter chicken spice paste
2 x 400 g cans chickpeas, drained
1 x 400 g can chopped tomatoes
1 T tomato paste
1⁄2 cream cream or coconut milk

Method

Whisk 560 g flour, baking powder and salt until fluffy. Slowly add the cup warm water, mixing until the mixture comes together. Add another 1⁄2 – 3⁄4 cup water until a dough forms.

Knead for 5 minutes, then divide into 6 balls. Rest on an oiled baking tray for 10 minutes. Roll out the balls into circles about 2 cm thick.

Generously spread softened butter onto the surface of the dough circles. Make an incision from the centre to the edge of each circle and roll into a cone. Curl the cone to make a circle and press into a round and rest for 10–30 minutes.

Roll out the dough on a lightly floured surface. Heat a little butter in a pan and fry the rotis over a medium heat until golden brown and cooked through, about 3 minutes on each side.

Place the rotis into a tea towel or cloth while still warm and bash against the kitchen counter to flake up and reveal the layers.

Soften the finely chopped onion, cloves chopped garlic and peeled and grated ginger in 100 g butter. Add 50 g Woolworths butter chicken spice paste and the cans drained chickpeas and fry until fragrant.

Add the can chopped tomatoes and tomato paste and season. Simmer for 20 minutes. Add 1⁄2 cup cream or coconut milk to taste. Serve the rotis with the curry, garnished with fresh coriander and crushed cashews.

Cook's note: Have a go at making your own rotis – or scoop up all the deliciousness with Woolies naan bread.

Discover more curry recipes here.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Easy tomato shakshuka

Truffle cream pasta

Spicy steak kebab tacos with pickled pineapple

Three-bean potjie curry

Baked beans on toast with chorizo

Roast three-bean salad

Sopa azteca (Mexican tortilla soup)

White bean confit

Creamy feta falafel wraps

Pork sausages with fennel and butter bean apple mash

Upgraded tuna niçoise