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Prep the Ingredients: Peel and finely chop the ginger. Finely chop the scallions and red chilli (remove seeds for milder spice). Chop the oyster mushrooms finely (or dice aubergine if substituting). Halve the green beans. Drain and rinse the butter beans.
Cook the Aromatics: Heat a large pan on high heat for 2 minutes. Reduce the heat to medium and add the ginger, chilli, and scallions. Cook for 1–2 minutes, stirring frequently.
Sauté the Vegetables: Add the mushrooms and green beans to the pan. Cook for 4 minutes, stirring occasionally. If using aubergine instead of mushrooms, cook for an additional 4–5 minutes until softened and starting to break down.
Add Tamari: Stir in 1 tablespoon of tamari and cook for 1 minute.
Combine the Ingredients: Add the butter beans, baby spinach, curry powder, ground cumin, coconut milk, chopped tomatoes, and lime juice. Stir well to combine.
Simmer and Season: Bring the mixture to a boil, then immediately remove from the heat. Taste and adjust the seasoning with salt and pepper if needed.
Serve: Garnish with sesame seeds, if desired, and serve warm.