If serving with rice or quinoa, put them on to cook first.
In a medium sized heavy based saucepan, heat the oil over a medium heat.
Add the garlic and ginger and cook for 30 seconds, then add the ground coriander, turmeric, bay leaf, cinnamon, ground cardamom, garam masala and chilli powder and cook another 30 seconds, until fragrant.
Add the tomato puree and cook for 30 seconds, then tip in the water, coconut milk and butterbeans. Simmer for 5 minutes, until the butter beans are heated through and the sauce has thickened slightly.
Add the spinach and stir to wilt.
It will look like there's alot of sauce, but it soon thickens up.
Spoon in to bowls over cooked rice or quinoa and sprinkle with extra garam masala and fresh coriander, optional.
