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Put a large saucepan on a medium-high heat and add the vegetable oil. When the oil is hot, add the peppers, onions and a half-teaspoon of salt, and cook, stirring occasionally, for five minutes, until softened and translucent.
Add the carrot, cook for five minutes more, then turn down the heat to medium, add the garlic, ginger and grated chilli, and cook for two minutes longer.
Stir in the curry powder, paprika, kashmiri chilli powder, mango powder (if using) and a teaspoon of salt, and cook for another two minutes.
Add the baked beans and 100ml cold water, cook for a final two minutes, just to heat through, then take off the heat. Stir in the mango pickle and coriander, and serve warm or at room temperature.