One South African vegetable side of soft grated carrot, peppers and baked beans in a gently spicy tomato-curry coating.
60 gBaked Beans
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65 gCarrot
35 gBell Pepper
20 gOnion
50 gTomatoes
1 gGinger
1 gGarlic
1 tbspWater
1 gSugar
1 gCurry powder
0.5 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Finely chop all the onion and garlic. Heat all the oil in a small saucepan and soften the onion and green pepper over medium-low heat for 4 minutes. Add all the ginger, garlic and curry powder and stir for 1 minute without burning.
Stir in all the grated carrot and water. Cover and cook over low heat for 10 minutes, stirring once. Add all the grated tomato and sugar, then simmer uncovered for 10 minutes until the carrot is tender and the mixture is thick, not watery.
Stir in all the baked beans with their tomato sauce and warm gently for 3-4 minutes without crushing them. Taste before adding salt and pepper. Serve the entire small bowl warm as one vegetable side portion; bread, pap, rice and meat are not included.