Recipe by Zamo Makhatini

by Kyla Van Heerden


  • 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


  1. Heat the oil in a pot.
  2. Sauté the onion then add the garlic and ginger paste and combine.
  3. Add the curry powder and garam masala and cook for 2 minutes while stirring.
  4. Add all the peppers and cook for another 2 minutes, then add the tomato paste.
  5. Cook until the peppers start to get soft. Add the carrots and chicken stock. Continue to cook until the carrots are almost tender.
  6. Add the baked beans and cook on a medium heat for 10 minutes, while stirring occasionally.
  7. Season with salt and pepper to taste.

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