– 1 onion (185g), roughly chopped – 2 large garlic cloves – 25g ginger, peeled and chopped – 1 tsp ground turmeric – 1 tbsp each ground coriander and cumin – 1-2 tsp rapeseed oil – 400g can plum tomatoes – 2 celery sticks (150g), thinly sliced – 1 large aubergine (320g), diced – 320g sweet potato, cut into chunk – 2 tbsp tomato purée – 2 tsp vegetable bouillon powder – 1 bay leaf – 1 red chilli, deseeded and sliced – 2 x 400g cans black-eyed beans, undrained For the mash – 900g potatoes, cut into chunk – 75g chunky peanut butter – 1 tbsp lime juice – 1 tbsp unsweetened fortified almond or oat milk – 20g coriander, finely chopped