In a large, deep saucepan over medium heat, pour in the vegetable oil. Once hot, add the chopped onion. Cook for 8-10 minutes until the onion softens.

Sprinkle in the mustard seeds, coriander seeds, curry powder, garlic, and grated ginger. Cook for 2-3 minutes until aromatic and the seeds begin to pop.

Pour in 600ml of coconut milk and bring it to a gentle boil. Once boiling, reduce to a simmer and stir in the butter beans. Allow to bubble for about 10 minutes, stirring occasionally.

Preheat your oven to 180°C/160°C/gas mark 4. Drizzle half of the curly kale leaves with oil and season with salt. Spread them on a baking tray and bake for 8-10 minutes until crisp.

In a food processor, combine the remaining coconut milk, coriander, green chili, half of the lime juice, and a pinch of salt. Blend until smooth and set it aside.

Stir the rest of the kale into the stew and cover. Cook for another 5 minutes, until the kale is tender. Stir in the remaining lime juice.

Divide the stew into bowls, top with your crispy kale, drizzle with the coriander sauce, and finish with a sprinkle of lime zest.