sliced avocado
1 tsp ground coriander
fresh coriander
2 garlic cloves, crushed
lime wedges
1 yellow pepper, seeds removed, finely chopped
8 spring onions, trimmed and thinly sliced
450g/1lb sweet potato, peeled and cut into roughly 2cm/¾in chunks
400g tin mixed beans, drained and rinsed
400g tin chopped tomatoes
¼–½ tsp dried chilli flakes, depending on taste
395g tin red kidney beans in chilli sauce
freshly cooked rice
salt and ground black pepper
1 tbsp soft brown sugar
½ cinnamon stick or ¼ tsp ground cinnamon
1 tsp ground cumin
1 tsp dried mixed herbs
150ml/5fl oz hot vegetable stock (made with 1 vegan vegetable stock cube)
dairy-free yoghurt