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Heat the oil in a pan over medium heat. Add the onion and cook for 7-8 minutes until softened, then add the garlic and ginger and cook for a further 2 minutes until fragrant.
Add the tomato puree and spices with a small splash of water and stir to create a paste. Fry for a couple of minutes, until the puree turns a deep red colour and everything is smelling fragrant. Pour in the tomatoes and peas with a pinch of salt, stir to combine and cook for 8-10 minutes to let the flavours infuse into the sauce. Pour in the butter bean with their liquid, stir to combine, and continue to cook on a gentle simmer for about 4-5 minutes to warm the beans through, stirring occasionally. Add the spinach and cook until wilted, about 4 minutes.
Serve into bowls alongside some cooked rice, naans or flat breads. Finish with some fresh coriander, a sprinkle of nigella seeds or toasted almonds too, if you like.