Remove kale from stalks and tear into bite-sized pieces. Massage with lemon juice and salt until softened.

Sauté sliced onion in coconut oil. Add finely sliced garlic and ginger matchsticks; cook until fragrant. Stir in curry powder and cook for 30 seconds.

Add tinned tomatoes and simmer 5-7 minutes, or until slightly reduced and oil separates.

Stir in creamed coconut block until melted.

Add drained, rinsed butter beans, Kasuri Methi, and Garam Masala. Cook for 5 minutes.

Adjust consistency with a splash of water if needed.

Serve on toast and garnish with flaked almonds.