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Melt spread in pan on medium-high heat. Add cumin seeds.
When cumin seeds brown and crackle (after about two minutes), add the onion. Cook for around five minutes until onions are lightly browned.
Add garlic and cook for one minute.
Add tomatoes, reduce heat to medium, and fry for around five to six minutes, stirring often, until tomatoes are soft and disintegrating.
Add the cayenne, ground coriander, garam masala, and turmeric. Mix well and fry for one minute more.
Add the drained rinsed beans and vegetable stock. Add salt to taste (I added ¼ tsp but it will depend on how salty your vegetable stock is). Increase heat to high until simmering lively and then reduce to medium to a simmer for twelve minutes until thickened to your liking depending on how much sauce you like in your curries.
Add the coconut cream, half the cilantro leaves, and the kasuri methi, rubbing the kasuri methi between your fingers to crumble it in. Mix well and sprinkle remaining cilantro leaves on top to serve.