INSIDE CHELLZ KITCHEN
Mitchelle Phetlhe | Wednesday April 29, 2026 06:00
The money just isn’t stretching the way it used to, and even the basics feel like small luxuries. I’ve learnt that stepping into a store without a clear plan is a dangerous game. These days, it’s all about discipline. You go in knowing exactly what you need, what meals you’re cooking, and how far each ingredient must stretch. No wandering. No distractions. Just a focused mission to tick off the essentials, grab your trusted Hinds seasonings, and get out before you start hearing items whispering your name. Crazy how just like that, winter is here again. I won’t lie, it’s not my favourite season, but I’ve found a way to make peace with it through food. Winter forces us to slow down, to lean into meals that warm us from the inside out. It’s the season of comfort, of big pots on the stove, of aromas filling the house and pulling everyone into the kitchen. The beauty of winter cooking is that it doesn’t have to be expensive to be satisfying.
Actually, some of the best meals come from the simplest, most affordable ingredients. Soups, stews, lentils, beans, these are some of the best winter meals. You make a big pot, serve it fresh, freeze what’s left, and bring it back to life next week with a twist so no one hits you with that dreaded, “Ahhh mom... this again?” Because yeeei, that question can test your patience. Especially when you’ve set yourself up like me my kids will be the first to tell me it’s my own doing. I’ve spoiled them with flavours, with variety, with that Chellzkitchen flair that turns even the simplest dish into something memorable. So now, the expectation is always high. Every plate must deliver. And while I’d love to say I show up every single day as a superwoman with an S on my chest, the truth is... some days, it’s just not happening. And that’s okay. That’s real life. That’s why I appreciate my husband, who can read the room (and me) without a word being said. He knows when it’s one of those days, and steps in, it’s that quiet understanding it’s just as nourishing as the food itself.
Another thing I don’t take for granted is being able to “shop” from my parents’ fridge. IYKYK (If you know, you know). That stop before heading to the store can make all the difference. It’s a small but meaningful kind of support that eases the pressure just a little. On this particular day, I passed by my dad’s place and scored some green moong beans, a bit of tomato paste left over from my previous cooking session, and what I thought were my eggs. Though I later realised I had already given them to him. I recalled them. Still, that little haul shaped my entire shopping trip.
I walked into the store with clarity, knowing exactly what I needed to complete the meals I had in mind. With green moong beans as the star, I decided on a comforting curry. Something hearty, earthy, and packed with flavour, but still light enough to enjoy without feeling weighed down. Of course, no curry is complete without something to scoop it up with. Phaphatha is a favourite in our home, and was the obvious choice. Soft, pillowy, and perfect for soaking up every bit of that rich, spiced sauce. It’s the kind of meal that feels like a hug in a bowl, one that satisfies both the stomach and the soul.
The best part? It stretches. What we don’t finish today becomes tomorrow’s quick fix, or next week’s lifesaver from the freezer. Cooking this way isn’t just about saving money, it’s about being intentional. It’s about making the most of what you have, reducing waste, and still delivering meals that feel special. It’s about understanding that good food doesn’t have to be complicated or expensive. Sometimes, it’s just about combining humble ingredients with the right strong spices from Hinds and a little bit of love. Speaking of spices, winter is the perfect time to go bold.
Strong, warming flavours not only elevate your dishes but can also help support your immune system during the colder months. I always keep a mix of turmeric, cinnamon, black pepper, cayenne, and ginger on hand. Whether it’s in your cooking or blended into a quick immune-boosting shot, these spices do more than just add flavour, they bring comfort and a sense of care to every bite and sip. Here’s one of my go-to winter dishes that ticks all the boxes: affordable, nourishing, and full of flavour. INGREDIENTS 1 cup green moong (soaked overnight or at least 6 hours) 2 tablespoons cooking oil 1 onion, finely chopped 2 cloves garlic, minced 1 teaspoon Hinds ginger 2 tablespoons Rhodes tomato paste 1 teaspoon Hinds turmeric 1 teaspoon Hinds curry powder 1/2 teaspoon cumin 1/2 teaspoon Hinds cayenne pepper (adjust to taste) Salt and Hinds black pepper to taste 3 cups water or vegetable stock
INSTRUCTIONS
Start by heating oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the garlic and ginger, allowing them to release their aroma before adding the tomato paste. Let it cook for a minute or two to deepen the flavours. Add your Strong Hinds spices turmeric, curry powder, cayenne, salt, black pepper and cumin. Stir well to coat the onions in that rich, fragrant mixture. Drain the soaked green moong and add it to the pot, mixing everything together so the beans are well coated. Pour in the water or vegetable stock, bring it to a boil, then reduce the heat and let it simmer. Cover and cook until the moong is tender and the curry has thickened, about 30 to 40 minutes. Stir occasionally and adjust seasoning as needed. As winter settles in, lean into meals like this. Cook with intention, stretch your ingredients, and don’t be afraid to get creative with leftovers. Most importantly, keep the flavours Strong and the kitchen warm. Because at the end of the day, it’s not just about feeding your family it’s about creating moments, one meal at a time.