Soak the cashews in hot water for at least 15 minutes. Meanwhile, chop the onion, garlic, ginger, and fresh tomatoes.

In a non-stick pan, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.

Add the pressed ginger and minced garlic to the pan, cooking for about 1-2 minutes until fragrant.

Add the spices: garam masala, turmeric, cumin, coriander, curry powder, and a pinch of cinnamon. Stir well for about 1-2 minutes.

Mix in the chopped fresh tomatoes and tomato paste, cooking for 3-4 minutes until the tomatoes soften.

Pour in the vegetable stock, stirring to combine, and allow to simmer, covered, for about 12 minutes.

Blend the soaked cashews with a few ladles of the curry sauce until smooth.

Rinse and drain the butter beans, then fold them into the pan with the blended cashew cream, cooking on low for about 5 minutes.

Season the curry with salt and pepper to taste, and garnish with chopped coriander and sesame seeds.