Add 1 tbsp oil and 1 tbsp butter to your pan and heat it on medium low heat.
Once the butter has melted, add in your onions and cook for about 4 minutes. Then add 2 minced garlic cloves and cook for 30 secs.
Add in 2 cups crushed tomatoes, 1 tsp ginger powder, 3/4 tsp salt, 1 tbsp sugar, 2 tsp garam masala, 1/2 tsp coriander powder, 1 tsp cumin powder and cook for 15-20 mins.
Remove and blend with the cashews (drained).
Strain mixture back in the pan.
Add in one can (540ml) drained butter beans and add 1 tsp fenugreek leaves and cook for 5 mins.
Finish with 2 tbsp dairy free butter (optional) and serve with rice or naan.