Butter Bean Curry

Leave the cashews soaking in hot water while you prepare the rest of the ingredients.
5 oz cashews
Heat some vegetable oil in a non-stick pan or pot to medium heat. Add chopped onion and leave cooking for a couple of minutes.
1 yellow onion
Add pressed or finely chopped ginger and garlic, stir, and add the spices.
1 thumb-size ginger piece, 1-2 garlic cloves, 2 teaspoon garam masala, ¼ teaspoon turmeric, 1 teaspoon coriander, 1 teaspoon cumin, 1 teaspoon curry, ¼ teaspoon cinnamon
When fragrant, add the fresh tomatoes roughly chopped, cook for a couple of minutes. At this point, also add the tomato paste.
2 tomatoes, 1 teaspoon tomato paste
Add the vegetable stock and leave simmering for about 12 minutes.
1 ¼ cup vegetable stock
Drain the cashews, and add into a blender jug. Transfer the sauce to the same jug and blend together until the sauce is smooth and has no lumps.
If you are using canned beans, put them through a colander to remove the aquafava and rinse with fresh water.
Pour the blended sauce into the pot, and add the butter beans. Combine.
14 oz butter beans
Adjust with salt, pepper, and optionally some sweetener such as maple syrup or sugar, and your curry will be ready to be served and enjoyed.
Salt and pepper to taste