Pre-cook sweet potatoes in hot oven with a drizzle of olive oil until crispy, once cooked chop into small chunks. In a pan add the olive oil and then add the onion, garlic, carrots and red pepper and fry off until soft. Once cooked add in your spices and sweet potato and then your tinned tomatoes and kidney beans. Leave to simmer and add water to thin texture if needed. Serve with some white rice and a little vegan cheese.