Chakalaka

1 tbsp              olive oil 

½                     red or brown onion, finely chopped

3                       garlic cloves, peeled and crushed

1 tbsp              ginger, peeled and grated

1 tbsp              curry powder

1                        bell pepper, finely chopped

2                        medium carrots, peeled and grated

1 tbsp              tomato puree

2                       thyme springs, leaves only

400g                tinned chopped tomatoes

1 tsp                crushed chillies 

1 tbsp              barbecue sauce

400g                tinned haricot beans, drained

1.Heat oil in a medium sized pan. Add the onion, and cook until soft.

2. Stir in the garlic, chillies and ginger. Cook on a low heat for 1-2 minutes, then add the curry powder and stir to make a curry paste. Add a splash of water if required.

3. Stir in the peppers, and cook for 2 more minutes. Add the carrots and stir to make sure they are coated in the curry paste.

4. Add the tomato puree, barbeque sauce, chopped tomatoes and thyme.

5. Add the haricot beans, then half fill the can with water and add that too. Bring to the boil, reduce the heat and simmer for atleast 10 minutes until the vegetables are tender and the mixture has thickened.

Sprinkle coriander on top to garnish. 

Substitute haricot beans for a tin of baked beans if preffered.

Serve hot or cold with rice, grilled meat or extra vegetables for a full meal