Finely chop the onion. Put a large, deep, saucepan with a lid over a medium heat. Once hot, pour in the oil. Scatter in the onion and cook for 8-10 mins to soften. Tip in the mustard seeds, coriander seeds, curry powder, garlic and ginger, and cook for 2-3 mins until fragrant and the seeds are beginning to sizzle and pop.

Pour in 600ml coconut milk (if cooking for 4) and bring to the boil. Reduce to a simmer, then tip in the beans. Let it bubble for 10 mins, stirring occasionally.

Heat the oven to 180C/160C/ gas 4. Drizzle half of the kale with oil and season well with salt. Spread over a baking tray and bake for 8-10 mins until darkened and crisp.

Meanwhile, put the coriander, remaining coconut milk, green chilli, half of the lime juice and a good pinch of salt in the bowl of a small food processor, or in a deep bowl if using a hand blender. Blitz to a drizzlable consistency, then set aside.

Stir the remaining kale leaves into the butter beans, put a lid on and cook for 5 mins. Once they’re tender, stir in the remaining lime juice. Divide between four bowls, top with the crispy kale, then drizzle with the coriander chutney and a sprinkling of lime zest.