In a hot pan, heat oil then add the onions. Cook till it becomes golden brown.

To this add ginger, garlic and green chilies. Saute till raw smell disappears.

Now add the chopped tomatoes and salt. Cook with lid on for 2 mins. Once the tomatoes have softened add the chili powder, turmeric powder, coriander powder and cumin powder.

Saute for 2 mins till the raw smell disappears. Then add the tinned butter beans and the coconut cream. Mix well, cover and cook on low heat for 5 mins. Be careful not to overcook the coconut cream.

Garnish with coriander leaves and serve hot with rice.