Soak the cashews in hot water for about 15 minutes. While the cashews soften, chop the onion, garlic, ginger, and fresh tomatoes.

In a large skillet, heat a drizzle of vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, around 5 to 7 minutes.

Once the onion is soft, stir in the minced garlic and grated ginger. Cook for an additional 1 to 2 minutes until fragrant.

Add the garam masala, turmeric, cumin, coriander, curry powder, and cinnamon to the skillet. Stir and cook for about 1 to 2 minutes.

Stir in the fresh tomatoes and tomato paste, mixing well. Cook for 3 to 4 minutes.

Pour in the vegetable stock and bring the mixture to a gentle simmer. Cover and cook for about 12 minutes.

Carefully transfer a few ladles of the curry sauce into a blender along with the soaked cashews. Blend until smooth.

Return the blended cashew cream to the skillet, then fold in the drained butter beans. Cook on low heat for about 5 minutes.

Season your Butter Bean Curry with salt and pepper to taste. Garnish with fresh coriander and a sprinkle of sesame seeds.