Heat a large pan over medium-high heat. Add the oil and sauté the onion (flavoured with vegetable spice), green peppers and chillies until the onions are translucent.

Add half the curry powder and continue to sauté until onions are golden brown in colour.

Add the grated carrot and keep stirring and turning the ingredients until the carrots are soft, then add the rest of the curry powder.

Turn the heat down to very low, cover and cook slowly for 15 minutes, stirring regularly.

Add the baked beans and peri-peri sauce. Taste and season with garlic salt.

Mix thoroughly and simmer gently for a final 15 minutes.

Use on braaibroodjies or serve hot as part of any good traditional South African meal.