3 peppers (mix of red, green and yellow), finely chopped
5-6 large carrots, grated
2 tbsp tomato purée
5-6 large tomatoes or 400g can chopped tomatoes
2 tsp piri-piri spice blend
2 thyme sprigs, leaves only, or 2 tsp dried thyme
spiced apple chutney, BBQ sauce, jerk sauce or piri-piri sauce to taste (optional)
400g can baked beans
rice or mealie bread (South African cornbread)
mixed green salad
Heat the oil in a casserole dish set over a medium heat. Add the onion and cook until soft and starting to caramelise.
Stir in the garlic, chillies and half the ginger. Cook for 1-2 mins, then add the curry powder and stir to make a curry paste. If the mixture is starting to catch, add a splash of water to stop it burning.
Stir in the peppers and cook for 2 mins more. Add the carrots and stir to make sure they are coated in the curry paste. Stir in the purée, tomatoes, piri-piri spice, thyme and apple chutney or sauce, if using.
Add the baked beans, then half-fill the can with water and add that too. Bring to the boil, reduce the heat and simmer for at least 10 mins until the vegetables are tender and the mixture has thickened.
Add the remaining ginger and season to taste. Sprinkle with coriander and serve hot or cold with rice or mealie bread, salad and grilled meats.