Chop onion, garlic, ginger and chilli. Coarsely grate the carrots, cut the peppers into 1 cm strips and dice the tomatoes.

Ingredients

• 200 gOnions, raw
• 15 gGarlic, raw
• 10 gGinger root, raw
• 15 gPeppers, hot chili, red, raw
• 10 gSpices, curry powder
• 300 gCarrots, raw
• 200 gPeppers, sweet, red, raw
• 200 gPeppers, sweet, green, raw
• 400 gTomatoes, red, ripe, raw, year round average
• 410 gBeans, baked, canned, plain or vegetarian
• 30 gOil, sunflower, linoleic (less than 60%)
• 3 gSalt, table

Method

1. Chop onion, garlic, ginger and chilli. Coarsely grate the carrots, cut the peppers into 1 cm strips and dice the tomatoes.
2. Fry onion in 30 g oil for 4 minutes at 170 °C, add garlic, ginger, chilli and curry powder and fry for 2 minutes.
3. Add carrots and peppers and fry for 6 minutes until the peppers soften slightly but keep their shape.
4. Add tomatoes and salt and simmer uncovered for 12 minutes at 90 °C.
5. Stir in the whole can of baked beans including the sauce and heat through for 6 minutes.
6. Serve warm or cooled, six portions of about 265 g.