• 3 tablespoons cooking oil
  • 1 onion
  • 2 green chillies
  • 1 teaspoon St Louis garlic flakes
  • 50g grated ginger
  • 2 tablespoons St Louis mild curry powder
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 5 large carrots
  • 2 chopped tomatoes
  • 2 tablespoons Rhodes tomato paste
  • 1 Rhodes baked beans can
  • 2 sprigs fresh thyme, leaves only
  • ½ teaspoon St Louis salt


    1. Heat the oil in a pan and fry the onions until soft and translucent.
    2. Add the chillies, garlic and half of the ginger.
    3. Add the curry powder and stir to combine.
    4. Add the bell peppers and cook for another 2 minutes.
    5. Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder.
    6. Add in the tomatoes and tomato paste and stir. Cook until the mixture is well combined and slightly thickened, 5 to 10 minutes.
    7. Remove from the heat and add the beans, thyme and remaining ginger and stir to combine, season with salt and pepper.

    Serve hot or cold.