1 aubergine, cut into 2cm/¾in cubes
2 carrots, finely chopped
2 celery sticks, finely chopped
150²µ/5½´Ç³ú chestnut mushrooms, quartered
1 red chilli, finely chopped
1 tsp ground coriander
small bunch fresh coriander, leaves picked and stalks chopped
2 garlic cloves, crushed
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1½ red onions, finely chopped
2 small sweet potatoes, cut into 2cm/¾in cubes
400g tin kidney beans in chilli sauce
400g tin plum tomatoes
2–3 dashes Worcestershire sauce (optional)
1–2 dashes Tabasco sauce
salt and freshly ground black pepper
2 tsp chilli powder
pinch ground cinnamon
1 tsp ground cumin
4 tbsp olive oil
2 tsp paprika
dash red wine vinegar
vegetable oil, for deep-frying
200ml/7fl oz vegetable stock
3 large flour tortillas