- 3 tbsp light olive oil, or vegetable oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red or white onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 6 garlic cloves, crushed
- 1-2 green chillies, deseeded and chopped
- thumb-sized piece ginger, finely grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tbsp milk, medium or hot curry powder
- 3 peppers (mix of red, green and yellow), finely chopped
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 5-6 large carrots, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tbsp tomato purée
- 5-6 large tomatoes or 400g can chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 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
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.