Butter Bean Korma Curry

1 tbsp oil
1 lg onion, sliced
2 cloves garlic, crushed
1 tbsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli powder
¼ tsp ground turmeric
¼ cup chopped fresh corriander
400g coconut cream
500g button mushrooms (halved)
100g ground almonds
2 tbsp tomato paste
2 x 300g cans butter beans (drained)
1 red capsicum, sliced
2 tsp lemon juice

METHOD
Heat the oil in a large pan and fry the onion and garlic until golden. Add the ground spices; cook for 1-2 min, or until fragrant. Add the coconut cream and bring to the boil. Reduce the heat and add the mushrooms, ground almonds, tomato paste and 1 cup (250ml) water. Cover and bring to the boil. Reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Add the beans and capsicum and cook for 5 minutes, or until the sauce has thickened. Stir in the lemon juice and coriander. Serve with steamed rice and plain yoghurt.