Delicious and healthy vegan friendly curry. And simple to make too. I decided I'd been eating a little too much meat recently and there was a tin of butter beans in the cupboard going out of date... I've wondered about using butter beans in a curry for a while so decided now was the time. Some Kale from the local supermarket seemed like a good idea and works well but try to get rid of some of the woodier stalks. Use spinach if kale doesn't take your fancy.
This recipe would probably work just as well with chickpeas. You could also add some chopped green chillies before adding the tomatoes. Adding whole spices to the oil before frying the onions is always a good idea with Indian cookery (add some cinnamon bark, a few cloves, bay leaf and green cardamom).