Fry the onion and garlic

• Heat the olive oil in a frying pan over medium heat.
• Add the onion and cook until softened, then stir in the garlic.

Toast the spices

• Add the ground cumin, ground coriander, smoked paprika and turmeric.
• Stir for a minute so the spices release their flavour.

Build the sauce

• Pour in the chopped tomatoes and season with salt.
• Stir in the Greek yogurt (or coconut milk for a vegan version) and simmer gently.

Add the beans and spinach

• Stir in the drained butter beans and warm through.
• Add the spinach and cook until wilted.

Serve

• Spoon the curry into bowls and enjoy.