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Ingredients
- ¼ cup oil
- 1 onion, chopped
- 1-2 tablespoons crushed garlic and ginger
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 1 tablespoon tomato paste
- ½ green bell pepper
- ½ yellow bell pepper
- ½ red bell pepper
- 3 carrots, grated
- 1 chicken stock cube, dissolved in ¼ cup hot water
- 1 can baked beans
- salt and pepper
Method
- Heat the oil in a pot.
- Sauté the onion then add the garlic and ginger paste and combine.
- Add the curry powder and garam masala and cook for 2 minutes while stirring.
- Add all the peppers and cook for another 2 minutes, then add the tomato paste.
- Cook until the peppers start to get soft. Add the carrots and chicken stock. Continue to cook until the carrots are almost tender.
- Add the baked beans and cook on a medium heat for 10 minutes, while stirring occasionally.
- Season with salt and pepper to taste.