Chakalaka.

Dice an onion and a bell pepper, throw it into plenty of fat, sizzle until the onions are glassy, add some chilli (pickled is fine the end result can use some acid), not too little English curry powder, mix well, making sure the powder is roasted (it changes taste quite drastically), top with a grated carrot or two (veggie proportions are up to taste), put on the lid and let steam on medium heat (err towards low), once steamed (the carrot shreds basically fall apart) add a can of baked beans. Those don’t need to be cooked, just let the stuff stand for a bit until everything is at equal temperature.

Eat as-is or with whatever, rice works well. Probably works with any curry mix I just happen to be out of Thai for a surprising amount of time now so I didn’t try yet. Size-wise I’d say that the onion should be cut about half the size the beans are, and the bell pepper pieces to be about twice as large as the beans. If you want carrot pieces you can do that but I’d still suggest shredding some so that it can dissolve some sweetness into the saucy part.