• 2 tbs light Olive oil
  • 1 large onion finely diced
  • 3 cloves of garlic minced
  • 1 tbs of minced ginger
  • 1 tbs milk curry powder
  • 1⁄4 tsp of chilli flakes (optional)
  • 4 carrots peeled and grated
  • 1 red capsicum, 1⁄2 green & 1⁄2 yellow capsicum deseeded and finely diced
  • 1 tbs tomato paste
  • 1 can of diced tomatoes
  • 1 can of baked beans in tomato sauce
  • Rice or mashed potato to serve


Heat the oil in a large skillet or pot over medium-high heat. Add the onion and cook for 2 to 3 minutes, stirring occasionally, until it is translucent.
Add the garlic, ginger, curry powder, and chili (if using). Cook and stir for another 2 minutes.
Add the capsicum and cook for another 2 minutes.
Add the tomatoes (include the juices), carrots, and baked beans (with their liquid). Cook for 2 more minutes until the mixture is bubbling. Reduce the heat to medium-low, cover, and cook for 10 to 15 minutes, until the carrots are tender.
Serve with rice, buttered toast, flatbread, or mashed potatoes.

-Serves 4 people.