In a large frying pan, heat the oil and fry the onion for 2 minutes until soft and translucent.
Add the garlic and half of the ginger – reserve the other half, so you can add it right at the end.
Add the chilli and curry powder and stir to combine.
Add all the diced peppers and continue sautéing for 2 minutes.
Add the carrots, stirring well to ensure they are coated with the curry powder.
Add the tomato paste and tomato purée and stir. Cook for 5 - 10 minutes until the mixture is well combined and slightly thickened.
Add the sugar (if using) and stir.
Remove from the heat. Add the baked beans, fresh thyme, remaining ginger and seasoning to taste.