Step 1 Place potatoes in a medium saucepan and cover with cold water. Bring to the boil; cook for 10 minutes, or until potatoes are just tender. Drain and leave to cool, then cut into quarters.

Step 2 Heat olive oil in a large deep frying pan set over medium–high heat. Cook potato and onion for 5 minutes, or until golden. Add spices; cook, stirring, for 1 minute, or until mixture is fragrant.

Step 3 Add kidney beans, tempeh and tomatoes (with juice); bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes, or until sauté is thick.

Step 4 Scatter sauté with jalapeño, shallot and fresh coriander, and serve with avocado wedges.