Add the oil to the Cook and Carry system inner cooking pot over medium-high heat and fry the onion for 3 minutes.
Add the garlic, ginger and cayenne, and cook for just 30 seconds, stirring, to release the volatile oils.
Stir in the carrots and apples until they are well coated with spices. Add the rest of the ingredients, stir thoroughly and bring to a full boil. Place the inner cooking pot into the insulated transport container and allow to cook for 4 hours.