1. 3 tablespoons (45ml) oil
  2. 1 onion, finely chopped
  3. 2 cloves garlic, crushed
  4. 50g ginger, finely grated
  5. 2 green birds eye chillies, deseeded and chopped
  6. Dash of steak and chops seasoning
  7. 2 tablespoons (30ml) mild curry powder
  8. 1 green pepper, finely diced
  9. 1 red pepper, finely diced
  10. 1 yellow pepper, finely diced
  11. 5 large carrots, (unpeeled but scrubbed and topped and tailed), grated
  12. 2 tablespoons (30ml) tomato purée
  13. 400g can chopped tomatoes
  14. 400g can baked beans
  15. Salt and pepper to taste
  1. In a deep pot over a medium heat, add the oil and fry the onion until soft and translucent.
  2. Add the garlic, ginger and chilies and stir fry until fragrant.
  3. Add the curry powder and steak and chops spice and stir to combine.
  4. Add the peppers and cook for another 2 minutes.
  5. Add the grated carrots and stir to make sure they are well combined.
  6. Add in the tomato puree and chopped tomatoes and stir.
  7. Cook for 5-10 minutes until the mixture is well combined and slightly thickened.
  8. Remove from the heat and add the baked beans.
  9. Serve hot or cold.

Article courtesy of Green Monday SA

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