Send in by Lynette Gerber

90 ml canola/vegetable oil
1 large (2 small to medium) onion, finely chopped
2,5cm piece fresh ginger, grated
2-3 fresh garlic cloves, crushed
1 red and 1 green cayenne (or hotter/milder) chilli, chopped finely
6 medium tomatoes (500g), chopped roughly
15-30ml brown sugar
1 red and 1 yellow pepper, roughly chopped
30ml (Rajah) medium curry powder (or other preferred masala)
2 large carrots, grated, chopped finely or julienne sliced

Optional: 1-2 handfuls chopped cabbage/cauliflower/butternut/sweetcorn
1 tin (410g) baked beans
15-30ml lemon juice
handful fresh coriander leaves, roughly chopped

In a medium to large saucepan fry the onions over medium to high heat in the half the oil for 2-3mins, stirring, till softening and colouring. Add the ginger, garlic, chilli and curry powder and cook, stirring for another minute. Reduce heat to medium and add the tomatoes and sugar (plus up to 125ml water to prevent the spice mixture burning) and cook, stirring regularly, for 10 mins – keep at a medium bubble. Add peppers and carrots (and optional ingredient) and cook for another 10 minutes. Now stir in baked beans and return to the boil. Remove from the heat and add lemon juice and coriander. Check seasoning and stir in other half of the oil. Serve hot or cold – keeps well-sealed in the fridge for up to a week.

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