Soak the cashews in hot water for at least 15 minutes.

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

Stir in the grated ginger and minced garlic into the pan. Cook for an additional 1-2 minutes, stirring constantly until fragrant.

Add the garam masala, turmeric, cumin, coriander, and cinnamon to the pan. Stir for about 1-2 minutes.

Mix in the fresh chopped tomatoes and a tablespoon of tomato paste. Cook for 3-4 minutes until tomatoes soften.

Pour in approximately 2 cups of vegetable stock and stir. Cover and simmer for about 12 minutes.

Drain the soaked cashews and blend them with a ladle of curry sauce until smooth and creamy.

Fold in the rinsed butter beans into the curry sauce. Stir on low heat for about 5 minutes until heated through.

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