Steps
- Heat 3 tablespoons of vegetable oil in a heavy pan over medium heat. Cook 1 finely chopped white onion until soft and beginning to brown.
- Add 6 crushed garlic cloves, 1 seeded chopped green chili, and half of 1 tablespoon of grated fresh ginger. Cook for 1-2 minutes.
- Stir in 2 tablespoons of mild curry powder, then 3 finely chopped mixed-color bell peppers. Cook for 2 minutes.
- Add 5 large grated carrots, 2 tablespoons of tomato paste, 400g of canned chopped tomatoes, 2 teaspoons of piri-piri spice blend, and 2 teaspoons of dried thyme.
- Stir in 400g of vegetarian baked beans in tomato sauce and 200ml of water. Bring to a boil, then simmer for at least 10 minutes, until tender and thickened. Stir in the remaining ginger; season with salt and pepper.