In a large skillet or saucepan, heat the vegetable oil or ghee over medium heat. Add the chopped yellow onion and sauté for about 5-7 minutes, or until soft and translucent.

Stir in the pressed garlic and fresh ginger, cooking for an additional 1-2 minutes until fragrant.

Stir in the canned diced tomatoes or passata. Sprinkle in the curry powder, garam masala, ground cumin, ground coriander, ground turmeric, ground cardamom, fennel, and chili powder. Mix well and let this cook for 5 minutes for the spices to toast and develop their flavors.

Pour in the creamy coconut milk, stirring to combine. Bring the korma to a gentle simmer, and let it cook for about 10 minutes to meld those delicious flavors.

Stir in the drained butter beans.

If you’re adding any veggies (like bell peppers or peas), toss them in now! Let it cook for an additional 5-10 minutes, or until everything is tender.

Once the veggies are cooked, taste and add lemon juice if you want a little zing. Sprinkle with fresh chopped cilantro or parsley before serving.