Chop onion, pepper, chillies and mushrooms add set aside. Drain kidney beans in a sieve and set aside.
Warm the oil in a saucepan over a medium heat. Add garlic and coriander, cumin, chilli powder and ginger, after 5 minutes add the mince. Once starting to brown add onion, pepper, mushrooms and chillies. Cook together for around five minutes more until veg has started to soften.
Add the kidney beans and cook for 2 minutes, then add chopped tomatoes and stir though. Add beef stock and puree, season with salt and pepper and simmer for 30 to 40 minutes until cooked together and the beef is no longer pink. Serve with rice or jacket potato. Freeze any leftovers.