• Heat the oil in a wide, heavy-bottomed frying pan on a medium-low heat. A wide pan shows you what's happening, allows water to evaporate easily and enables food to cook uniformly.
  15 ml rapeseed oil
• When the oil is warm, add the onion and salt, and cook for 5-6 minutes, until the onion is so and translucent.
  375 g brown onion, 1 pinch salt
• Add the garlic and ginger and continue to cook, caramelising the ingredients carefully. Everything becomes softer and you will have a lovely aroma in the kitchen.
  15 g garlic, 25 g ginger
• Add the spices and continue to cook. Add a little water to loosen if necessary.
  1 pinch cayenne pepper, 6 g ground coriander, 5.5 g ground cumin, 3 g turmeric
• Add the sugar and stir to melt and caramelise.
  15 g light soft brown sugar
• Add the lime juice, and stir, allowing the liquid to evaporate.
  30 ml lime juice
• Stir in the tomatoes and simmer for a few minutes. Add the butter beans and continue to simmer. If you are freezing this, do it now. Don't add the spinach.
  400 g tinned tomatoes, 240 g butter beans
• If eating now, fold in the spinach. Taste and adjust the salt. Add ground black pepper if you like it!
  ¼ tsp salt, 100 g spinach, ¼ tsp ground black pepper

To serve

• Add the optional extras... Serve with basmati rice.
  1 handful fresh coriander, ½ lime or lemon, 1 spring onion or shallot