Heat the oil in a large saucepan.
Sizzle the spring onion whites,
pepper, chilli paste and garlic for
5-8 mins until soft and fragrant.
Add the thyme, curry powder and
spices, then cook for 1 min more,
Stir in the tomatoes, then cook for
2 mins to soften slightly.
Crumble in the stock cube, then
tip in all the beans and the coconut
milk. Simmer for 10 mins. Turn off
the heat and stir in most of the
spring onion greens, the lime juice
and some seasoning. Ladle into
bowls and scatter with remaining
spring onions just before serving.