Prepare the dough:
In a large bowl, mix flour, yeast, sugar, and salt. Add warm water and oil. Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Cover and let rise for 1 hour, or until doubled in size.

Make the chakalaka filling:
In a pan over medium heat, heat oil and sauté onion and garlic for 2–3 minutes. Add carrot and green pepper. Cook for 5 minutes. Stir in curry powder, paprika, and baked beans. Simmer for 5–7 minutes until thick. Season with salt and pepper. Let it cool slightly.

Assemble the bread:
Punch down the dough. Roll it out into a large rectangle on a floured surface. Spread the cooled chakalaka filling evenly over the dough.

Roll and shape:
Roll the dough up tightly like a swiss roll. Place seam-side down in a greased loaf tin or on a baking tray. Cover and let rise for another 30 minutes.

Bake:
Preheat oven to 180°C (350°F). Bake the bread for 35–40 minutes, or until golden brown and hollow-sounding when tapped.

Cool and serve:
Let the bread cool slightly before slicing. Serve warm on its own, or with butter, cheese, or more chakalaka on the side.