1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
2. Add the curry powder, ground cumin, turmeric, and cayenne pepper to the pot. Stir continuously for about 1 minute to toast the spices, releasing their essential oils and flavors.
3. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
4. Add the drained butter beans to the pot. Lower the heat and let the beans cook in the sauce for about 15 minutes, allowing the flavors to meld together beautifully.
5. Season with salt and pepper to your taste. If the sauce is too thick, you can add a bit more broth to reach your desired consistency.
6. Remove from heat and let it sit for a few minutes to thicken slightly. Serve hot, garnished with fresh cilantro and a squeeze of lime juice for brightness.

A tip from my kitchen: always taste and adjust seasoning as you go. My abuela taught me the magic of seasoning, and it’s something I carry with me in every dish I prepare.