Preparation
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.
©foodnetwork
Ingredients
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