Heat the oil in a large pan on medium to high heat.
When hot, add the onion, mushrooms, garlic and ginger. Allow to fry for a few minutes before adding the curry powder, chilli flakes, paprika, cumin seeds and coriander.
Toast the spices for a couple of minutes before adding the tomatoes, coconut milk and butter beans. Season with some salt and pepper.
Leave to simmer for around 15-20 minutes until the flavours have developed and the liquid has reduced.
Add in the kale and cook for another few minutes until tender.
Finish by stirring through the lime juice and fresh coriander, along with some more seasoning if needs be.