Peel and finely chop the onion and garlic. Deseed the peppers, and the fresh chili pepper, and slice them with the courgette
Put a large non stick pan on a high heat. Once hot add the chopped onions and fry for 3 minutes stirring regularly. Add the garlic and cook for a further minute. Add the courgette and peppers along with the chilli, cumin seed and salt and fry for a further 5 minutes. If any of the veg starts to stick to the bottom of the pot, add a 2-3 tablespoons of water and 'deglaze' the pan with the back of your wooden spoon.
Drain the kidney beans and rinse thoroughly. Add to pan with the tinned tomatoes, tomato puree, ground coriander, ground cumin, paprika, black pepper and honey.
Turn the heat to high and bring to a boil, then reduce the heat and leave to simmer for a further 10 minutes
Finely chop the fresh coriander and stir through with the lime juice. Taste, and season with more salt and pepper if needed. Enjoy!