Heat a heavy-based pot, add the fennel, cumin and mustard seed and dry fry for about a minute.
Add the butter and the oil and melt.
Add the onion, garlic, chilli, ginger and spices (curry, garam and turmeric) and fry for a couple of minutes, stirring every so often to prevent sticking on the bottom.
Add the tomato paste, fresh tomatoes, sweet potatoes and stock and bring to the boil, reduce heat and allow to simmer with the lid on for 10 minutes. Sweet Potatoes should be soft but still firm.
Add all the beans and mixed veg curry and mix lightly through. Allow to come to the boil and cook for 10 minutes with lid off. Adjust the seasoning.
Add the tablespoon of butter, the mint and the coriander and mix through.
Chefs Tip! Us to fill ¼ loaf bread or firm rolls with middle dug out or use to fill roti’s. Garnish with extra coriander. Reduce chillis or curry powder for a milder curry. Add extra stock, if more gravy is preferred.