3 tablespoon olive oil1 onion finely chopped2 teaspoon garlic crushed1 teaspoon ginger crushed2 teaspoon curry powder1 teaspoon chilli powder 1 teaspoon salt½ red pepper finely chopped½ yellow pepper finely chopped1 green pepper finely chopped 5 large carrots finely chopped in cubes2 tablespoon tomato purée (only if you’re using tinned tomatoes)400 g tinned chopped tomatoes (liquidised or passata - I use passata)1 ½ teaspoon dried thyme leaves400 g can baked beans (optional - I don’t add baked beans)
1.) Heat the the oil, add onion and sauté until soft and translucent.2.) Add garlic, ginger and salt, chilli and curry powder - mix well.3.) Add peppers and carrots. Cook for 2 minutes, mix to combine all flavours and ensure they’re coated in the spices.4.) Add tomatoes and tomato paste. Stir to combine.5.) Cook this mixture for 5-10 minutes until it has thickened slightly.6.) Add baked beans (optional) and dried thyme. Simmer for 5 minutes.7.) Remove from heat and serve over pap/sadza/seema. 8.) This can be served hot or cold.