Recipe found on recipesfromapantry.com
Makes 6 servings
Ingredients
3 Tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
3 1/2 Tbsp ginger, finely grated
2 Tbsp mild curry powder
1 red pepper, finely chopped
1 yellow pepper, finely chopped
5 large carrots, unpeeled but scrubbed, topped, tailed and grated
2 Tbsp tomato purée
15 oz can chopped tomatoes
2 sprigs fresh thyme, leaves only
15 oz can baked beans
Salt and pepper to taste
Directions
To a pan over medium heat, add the oil. Then add onion and sauté until translucent and softened.
Add garlic, ginger and curry powder. Stir to combine. Add peppers. Cook for 2 mins. Add carrots. Stir to combine and ensure they’re coated in curry powder.
Add tomatoes and tomato paste. Stir to combine. Cook mixture for 5-10 mins. Mixture should be well combined and thickened slightly.
Add baked beans and fresh thyme. Simmer for 5 mins.
Remove from heat. Can be served hot or cold.
