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Into a food processor, add all ingredients for the avocado spread, except pistachios. Blend until smooth. Add in pistachios and pulse to make chunky or blend until smooth. Set aside.
To a large skillet, add oil over medium heat. Once heated, add onions and let cook for 4-5 minutes, stirring often until softened and starting to develop some golden brown spots. Add in garlic and stir together. Let cook for 1 minute. Add ginger and stir together.
Add in spices (curry powder, garam masala, salt, pepper and red pepper flakes) and stir together. Let cook for 1 minute, stirring frequently so spices don’t burn. Add in tomato paste and form a smooth paste with all the ingredients.
Add in coconut milk and vegetable stock. Stir together well. Add in butter beans and stir together. Let cook for 6-8 minutes. Add in spinach and let cook for another 2-3 minutes or until wilted. Add lemon juice and stir. Let cook for a few minutes, then remove from heat.
Spread a few spoonfuls of the avocado spread onto your toasted bread.
Top with about ¼ cup of the butter bean mixture (more if desired). Add a few pickled red onions, jalapeño slices, and more salt, pepper or red pepper flakes to the top if desired. Enjoy