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Heat oil in a 12-inch skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the onion and a tiny sprinkle of salt. Sauté until soft and slightly golden, 4 to 6 minutes.
Turn heat down to medium and add the garlic and ginger. Sauté for 1 minute until fragrant.
Add the tomato paste and curry powder to the pot. Stir well to coat the onions, and cook for 1 minute to toast the spices and reduce the acidity of the paste. Stir frequently.
Add the bell pepper and butternut squash. Stir well to coat in oil and spices. Cook for 1-2 minutes, stirring frequently.
Stir in the crushed tomatoes, coconut milk, salt, and pepper. Turn the heat up to get things moving, then turn back down to a gentle simmer. Cover and cook for 20 to 25 minutes, stirring occasionally, until the squash is fork-tender.
Add the butter beans and gently simmer for a few minutes until heated through.
Add the chopped spinach to the pot, stirring until it wilts into the curry (about 2-3 minutes).
Stir in the garam masala and season with more salt and pepper if needed. Remove from heat and let it sit for 1-3 minutes.
Serve hot with rice or naan, garnished with cilantro and lime, if using.