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
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.
This is my one condiment that gets used in so many dishes at home. It goes well with breakfast in eggs, a side to a braai, and even made into a sauce for my steaks for dinner.