Heat the oil in a large saucepan over medium heat.
Sautée the celery for 2 minutes then add the ginger and stir to combine until soft and translucent.
Add the beef and stir until browned.
Add the sweet potato, courgette, asafoetida, salt, curry powder, tinned tomatoes and tomato paste and bring to the boil with the lid on. Then leave to simmer with the lid on for 20 minutes or until the sweet potato is cooked.
Stir in the Bimuno then serve immediately in bowls with some chopped coriander on top.
As an option, serve with brown rice or lentils.