The success of this recipe is in the technique of slowly rendering the caramelisation of the onions and garlic, and drawing out the sweet flavours from the carrots and peppers.

1. Sauté the onions in oil until soft and translucent and starting to caramelise.

2. Add chopped chilli, ginger, garlic and curry powder, and sauté at medium heat.

3. Add the grated carrots and stir over medium heat and let it simmer for about 5 min.

4. Add the peppers and let cook further until the mix renders down, and carrots seem to almost disappear and peppers are soft and tender but not mushy.

5. Add a bit of water or veg stock if the carrots are not cooked down enough, or the peppers are still not soft enough.

6. When the vegetables seem cooked through and most of the liquid has been absorbed, add the baked beans and stir until heated through. Check for seasoning and adjust accordingly.

7. Add the chutney and salt to taste, a pinch of black pepper, and mix through.

8. Let the mixture rest for a few minutes before serving with jacket potato, pasta, polenta, rice, bread, or just as is.

This dish is best the next day as the flavours would have married each other. It will keep well refrigerated for some days, and can be eaten hot, room temperature or cold.