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Finely chop the red onion and cook in oil til soft. Add garlic and ginger, cook til aromatic, and plop in a couple tablespoons of red curry paste (about a 3rd of a can) give that a little sizzle until everything is mingled. Put in your boullion if using.
Stir in broth/water, tomatoes, curry powder, garam masala, coriander, and cook for a minute. Next add the beans and a generous pinch of salt. Stir, then cover with a lid and cook for 25-30 minutes or until it has thickened.
Finally, stir in the milk and sugar. Give the curry a stir and season extra, if necessary, then cook for another 2-3 minutes before removing from the heat.
Serve with cooked rice or warm bread. Top with yogurt. Yum!