Prep Time: 10 minutes
Stove Time: 15 minutes
Wonderbag Time: 1-2 hours
Serves: 4 - 6
Ingredients
3 tbsp vegetable oil
1 white onion, finely chopped
6 garlic cloves, crushed
1 green deseeded and chopped
1 thumb-sized piece of ginger, finely grated
2 tbsp mild, medium or hot curry powder
3 peppers (mix of red, green or yellow), finely chopped
5-6 large carrots, grated
2 tbsp tomato purée
400g can of chopped tomatoes
400g can of baked beans in tomato sauce
2 tsp piri-piri spice blend
2 thyme sprigs, leaves only
Method
- Heat the oil in a lidded casserole pan over medium heat. Add the onion and cook until it becomes soft and begins to caramelise.
- Stir in the garlic, chillies, and half of the ginger. Cook for 1-2 minutes, then add the curry powder and stir to form a curry paste. If the mixture starts to stick to the bottom of the pan, add a splash of water to prevent burning.
- Add the chopped peppers and cook for an additional 2 minutes. Then, stir through the grated carrots, ensuring they are well coated in the curry paste. Stir in the purée, tomatoes, piri-piri spice and thyme.
- Add the baked beans and then fill the empty can with water halfway. Pour that water into the dish then bring to a boil. Reduce the heat and let it simmer for at least 10 minutes until the mixture has thickened.
- Place the sealed casserole pan on a cloth or mat in the Wonderbag and cook for 1- 2 hours.
- Stir in the remaining ginger and season to taste. Finally, sprinkle with coriander and serve hot or cold with rice.
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