Chakalaka boerie rolls

For the Chakalaka:
[Makes 2 cups]

1/3 cup sunflower oil
1 large onion, chopped
2 heaped tbsp ginger, finely chopped
2 heaped tbsp garlic, finely chopped
2 green chillies, seeded and finely chopped
1½ tbsp medium curry powder
1 green pepper, chopped
1 red pepper, chopped
1 carrot, grated
4 ripe, red tomatoes, chopped
sea salt flakes and freshly ground black pepper

To serve:
braaied boerewors
buttered crusty rolls

1 Heat the oil in a pot over a medium heat. Gently fry the onion, ginger, garlic and chilli until softened and translucent but without colour.
2 Add the curry powder and fry for a minute or two, stirring.
3 Add the peppers and carrot and fry until just tender.
4 Add the tomatoes and simmer until just broken down. Season to taste.
5 Spoon the chakalaka onto boerie rolls while still warm or tip it into a sterilised jar and store in the fridge.