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Prep Time:


Cook Time:


6 Servings


About the Recipe


  • 3 tbsp oil

  • 1 onion, finely chopped

  • 2 cloves garlic, crushed

  • 50g ginger, finely grated

  • 2 green birds eye chilies, deseeded and chopped

  • 2 tbsp mild curry powder

  • 1 green pepper, finely chopped

  • 1 red pepper, finely chopped

  • 1 yellow pepper, finely chopped

  • 5 large carrots, (unpeeled but scrubbed and topped and tailed) grated

  • 2 tbsp tomato purée

  • 400g can chopped tomatoes

  • 2 sprigs fresh thyme, leaves only

  • 400g can baked beans

  • Salt and pepper to taste


Step 1

Heat the oil and fry the onion until soft and translucent.

Step 2

Add the garlic, chillies and half of the ginger; reserve the other half to add right at the end.

Step 3

Add the curry powder and stir to combine.

Step 4

Add the peppers and cook for another 2 minutes.

Step 5

Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder.

Step 6

Add in the tomato paste and tomatoes and stir.

Step 7

Cook for 5-10 minutes until the mixture is well combined and slightly thickened.

Step 8

Remove from the heat and add the baked beans, fresh thyme and remaining ginger and stir to combine. Serve hot or cold.


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