Fry onions in oil for 5 minutes until golden-brown.
Add garlic, ginger, and chilli and cook for 6 minutes.
Add spices and cook for one minute until fragrant.
Add roots and fry for 5 minutes until softened.
Stir in stock, herbs, tomato purée, sugar, and cashews.
Bring to a boil then simmer for 20 minutes until tender.
Add beans and spinach for 3 minutes until tender.
Stir in cream and lime juice then season to taste.
Blend coconut, seeds, sugar, rum, and salt to a paste.
Layer mango with coconut paste, lime juice, and chilli.
Garnish relish with mint and stew with extra cashews.