Ingredients
- 45 ml olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 20 ml ginger, finely grated
- 1 red bird’s eye chili, deseeded and chopped
- 30 ml mild curry powder
- 1 green pepper, finely chopped
- 1 red pepper, finely chopped
- 1 yellow pepper, finely chopped
- 4 large carrots − scrubbed, topped and tailed, and grated
- 30 ml tomato paste
- 250 ml tomato purée
- 15 ml castor sugar
- 400 g can baked beans
- 4 sprigs fresh thyme, stems removed and chopped
- Sea salt and freshly ground black pepper, to taste
Method
- In a large frying pan, heat the oil and fry the onion for 2 minutes until soft and translucent. Add the garlic and half of the ginger – reserve the other half, so you can add it right at the end. Add the chilli, curry powder and stir to combine.
- Add all the diced peppers and continue sautéing for 2 minutes. Add the carrots, stirring well to ensure they are coated with the curry powder.
- Add the tomato paste, tomato purée and stir. Cook for 10 minutes until the mixture is well combined and slightly thickened. Sprinkle with the sugar and stir.
- Remove from the heat. Add the baked beans, fresh thyme, remaining ginger and seasoning to taste.
