Heat the oil in large saucepan. Add the mince and onion and allow to cook for a couple of minutes. Stir frequently to break up any lumps.
When the minced has browned, add the garlic and spices and cook for a minute or two. Stir in the tomatoes, stock and purée. Bring to the boil, cover and leave to simmer for 15 minutes.
Add the kidney beans and continue cooking for a further 2 minutes. Season to taste.
Sprinkle with freshly chopped coriander and top with some grated cheddar cheese. Serve with crusty bread.