Add oil, sliced onion, potato, leek and carrot to pan on medium heat and fry gently for a few minutes until veg is slightly softened.

Add ground coriander, chilli flakes, chilli powder and stir thoroughly then add stock cube. Gradually add water and stir.

Turn heat up and boil for 20 minutes until veg is tender.

Add beans and season. Cook 10 minutes on low simmer, stirring occasionally to prevent veg sticking to the bottom of the pan.